This no-churn avocado ice cream is easy to make—no ice cream machine required! You’ll need to assemble your Kuvings Whole Slow Juicer with the blank strainer to achieve the silky-smooth ice cream consistency.
Ingredients
- 1 ripe avocado, cubed and frozen
- 1 ½ very ripe bananas, sliced and frozen
- ⅓ cup full-fat coconut milk
- ¼ cup pure maple syrup
- 2 tbsp freshly squeezed lemon juice
- 3-4 large mint leaves
- Pinch of salt
Serves 4.
Product Needed
Kuvings Whole Slow Juicer, assembled with the blank strainer.
Directions
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Thaw the frozen ingredients for 5 minutes.
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Combine the coconut milk, maple syrup, lemon juice, and salt in a small bowl with a spout (we used our juice cup).
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Place the pulp cup under the juicer’s spout. Open the smart cap.
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Turn on the juicer. Add a piece of avocado, a piece of banana, a bit of the coconut milk mixture, and a mint leaf. Continue alternating the ingredients. Be sure to add the ingredients slowly to prevent build-up.
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After all ingredients are added, let the juicer run for an additional 30 seconds. Turn off the juicer. Close the smart cap to prevent drips.
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Mix the extruded ice cream with a spoon to fully combine the flavors.
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Enjoy the soft-serve-like avocado ice cream as is, or transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours. Let soften for a few minutes before scooping and serving. Store for up to 1 week.
Flavor Variations
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Chocolate: Use ½ an avocado and 1 banana. Add 6 tbsp of cocoa powder and 1 tsp of vanilla extract to the coconut milk mixture. Omit the mint leaves.
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Mint chocolate chip: Add 2-3 additional mint leaves when juicing. After the ice cream is extruded and mixed, fold in ½ cup chocolate chips or chunks.
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Citrus: Add 1 tbsp of lemon zest or orange zest to the coconut milk mixture before juicing.
Experiment with different flavor combinations and let us know what you create! Share a photo of your avocado ice cream on social media and tag @kuvingsusa.
