Avocado nice cream is a rich and satisfying dairy free ice cream that's made without an ice cream maker. This healthy vegan ice cream recipe is also paleo and gluten free. And most importantly, it's delicious!
Put your loaf pan in the freezer to chill while you make your avocado nice cream.
Add your avocado to a blender or food processor. Squeeze two teaspoons of lemon juice over the top, and blitz until the avocado is smooth and creamy.
Now add the maple syrup (if using) and peppermint extract. Scrape the creamy part of the coconut milk into the blender. Save the coconut water for another use. Blend until everything is well combined.
With the food processor or blender still running, drop your frozen banana pieces in, and blend until there are no chunks.
Take your loaf pan out of the freezer and tip your avocado nice cream into into it. If you'll be adding chocolate chips, stir those in now. Smooth the ice cream out with a spoon. You can eat your nice cream now as a soft serve, or freeze it for more scoopable ice cream.
If freezing, cover the pan with cling film and leave it to freeze for at least four hours.
If your bananas are extra ripe and sweet, it's possible to omit the maple syrup.
Store leftover nice cream in the freezer in an airtight container for up to 3 months.
Nice cream gets very hard after it's been in the freezer for a while. This is normal. Simply let it defrost on the counter for 15-20 minutes before serving.