VEGAN AVOCADO ICE CREAM
No dairy, no eggs, no problem! This vegan ice cream gets its velvety texture from avocados and coconut milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h40m
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.
AVOCADO ICE CREAM (VEGAN)
This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.
Provided by PDX Meems
Categories Frozen Desserts
Time 2h
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
- Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
- Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
- Ice cream can be made 1 week ahead.
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