If you think the only way to enjoy non-dairy ice cream is by smashing a bunch of frozen bananas together, you're going to enjoy this.
Photo: Natalie Rizzo, MS, RD
Let's be honest: Anyone who has tried "nice cream" has probably had the same thought. "This is OK, but it's definitely not ice cream." If you're unfamiliar, "nice cream" refers to vegan ice cream, which is typically made with frozen mashed bananas and other mix-ins such as fruit, peanut butter, or chocolate. The end result has the consistency of sorbet or ice cream without all the added sugar and calories. It's a dream come true for those who can't eat dairy or who simply love bananas or fruit sorbet. But let's keep it honest: It's a far cry from traditional ice cream. And furthermore, no one wants to eat the same flavor of ice cream (or any treat for that matter) over and over again. (More: Delicious Vegan Ice Cream Recipes You'd Never Guess Were Dairy-Free)
Luckily, there is another way to make vegan ice cream that has nothing to do with frozen bananas. Enter this avocado and coconut based creamy frozen treat. Blending together avocados, coconut milk, coconut water, and just a hint of agave makes a delectable frozen dessert that will satisfy your need for something creamy and sweet. This vegan recipe adds seasonal spring strawberries for depth of flavor and natural sweetness to balance out the savory avocado. This is so easy to make ahead of time, freeze, and bring to a summer BBQ. The actual best part about this recipe, though: There's no ice cream machine required.
Avocado Coconut Vegan Nice Cream
Makes 4 to 6 servings
- 2 avocados, peeled, pitted and frozen
- 3/4 cup coconut milk
- 1 1/4 cup coconut water
- Juice of half a lime
- 1/2 cup agave
- 1/4 teaspoon salt
- 1 cup strawberries, washed, hulled and sliced
- Add frozen avocados, coconut milk, coconut water, lime juice, agave, and salt to a blender or food processor. Blend until smooth.
- Freeze for at least two hours (preferably overnight). Top with sliced strawberries and dig in.