No Churn Pineapple Avocado Ice Cream

17 Jun

A few months ago I was all about the avocado ice cream and wound up with a mojito ice cream worth savoring. That’s all well and good, but I am not really into single-scoop-servings. So, I switched things up a bit and came up with this much-more-bingeable pineapple flavor. Enjoy!

I’m on night shift this week, and without natural light in the kitchen everything looks like mush– so in place of a picture please enjoy this avocado pig:

avocado_pig977

Ingredients

  • 2 medium avocados, cold
  • 16 oz frozen pineapple
  • 1 can coconut milk
  • cream of coconut milk from 1 can put a can in the fridge. Let it sit for 1-2 hours. Once nice and chilled, DO NOT SHAKE, open it up, and spoon out the solid cream from the top)
  • 1/2 c coconut sugar
  • juice of 3-4 limes

Assembly

1. Put the avocado, lime juice, and pineapple in a food processor and blend until smooth. Add the remaining ingredients and blend again until completely smooth and combined.

2. Put in a glass container (or a recycled ice cream container if you’re never more than 24-hours from your last pint, like me!) and freeze until frozen to desired texture. This will really freeze, so if you’re serving more than 5 hours or so after making it, thaw out of the freezer for at least 20 min before serving.

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