Tropical Mango-Avocado Ice Cream
Ingredients
2 cups frozen mango chunks
1 ripe avocado, peeled and pitted
1 cup coconut cream (use the thick part from a can of chilled coconut milk)
3-4 tbsp maple syrup or honey (adjust for sweetness)
1 tsp vanilla extract
A pinch of sea salt
Instructions
Prepare Ingredients: Make sure your mango chunks are fully frozen and the avocado is ripe for extra creaminess.
Blend It Up: In a high-speed blender or food processor, combine frozen mango, avocado, coconut cream, maple syrup (or honey), vanilla extract, and sea salt. Blend until smooth and creamy. You may need to scrape down the sides and pulse a few times to ensure even blending.
Adjust Consistency: If the mixture is too thick, add a splash of coconut milk or water, one tablespoon at a time, until you reach your desired consistency.
Freeze: Transfer the mixture to an airtight container and smooth the top with a spatula. Cover with plastic wrap or parchment paper to prevent ice crystals, then freeze for 2-3 hours.
Scoop & Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones and garnish with shredded coconut, lime zest, or fresh mint if desired.
Tips:
For a softer serve, enjoy immediately after blending.
Experiment with add-ins like lime zest, pineapple chunks, or a pinch of sea salt for added flavor.
Enjoy your refreshing tropical ice cream—rich in nutrients and completely dairy-free! 🥭🥥