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No dairy, no eggs, no problem! This vegan ice cream gets its velvety texture from avocados and coconut milk.

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Credit: Martyna Szczesna

Recipe Summary test

prep:
14 mins
total:
1 hr 40 mins
Yield:
Makes about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash avocados (you should have about 1 1/2 cups). In a blender, combine avocados, coconut milk, lemon zest and juice, sugar, salt, xanthan gum, if using, and 1/4 cup water. Blend until smooth. Refrigerate 1 hour or up to overnight. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 20 minutes before serving.

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