- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 192.0
- Total Fat: 18.8 g
- Cholesterol: 41.2 mg
- Sodium: 20.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 3.0 g
- Protein: 2.3 g
Coconut-Avocado Ice Cream_4.7 net carbsSubmitted by: BRMALLORY1986
IntroductionOriginally from all recipes, but I changed some of the items to fit my taste. Originally from all recipes, but I changed some of the items to fit my taste.
* Coconut Milk, 1.5 cup
*Heavy Whipping Cream, 1 cup, fluid
*Splenda, 1/2 cup
*Avocados, California (Haas), 2 large pitted and peeled (approximately 1/2 lb)
*Lemon juice, .25 tbsp
If you prefer you can substitute the splenda with a different sugar substitute and the heavy whipping cream with coconut cream, if you can find it.....I couldn't.
2. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
OR If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.
3. Allow ice cream to soften in refrigerator for 10 minutes before serving.
Serving Size: Makes 8, 1/2 cup serings
Number of Servings: 8
Recipe submitted by SparkPeople user BRMALLORY1986.