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.
- 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
Kuvings Whole Slow Juicer, assembled with the blank strainer.
Thaw the frozen ingredients for 5 minutes.
Combine the coconut milk, maple syrup, lemon juice, and salt in a small bowl with a spout (we used our juice cup).
Place the pulp cup under the juicer’s spout. Open the smart cap.
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.
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.
Mix the extruded ice cream with a spoon to fully combine the flavors.
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.
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.
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.
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.