Description
This homemade almond milk ice cream recipe is super creamy, dairy-free, low carb, vegan, and made in the ice cream maker (or not)! And no bananas!
Ingredients
- 300 grams Avocado Flesh
- 1-½ cup Swerve Or Coconut Sugar
- ½ cups Cocoa Powder
- 2 cups Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract
Preparation
Add all ingredients to a high speed blender and blend until smooth. Pour into ice cream maker and freeze according to ice cream maker directions. See notes for no-churn method.
Note: To make this no-churn, add the smooth almond milk ice cream base to a large plastic freezer bag and seal closed. Place in the freezer and then remove periodically and smush the bag around. Do this a few times until it is the consistency of ice cream.
Nutrition per serving: 154 calories, 13g fat, 10 carbs, 8g fiber, 3g protein
