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Vegan Avocado Ice Cream

1/5/2020

 
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INGREDIENTS:
3 medium avocados, peeled and pitted
1 (13.5 oz) can coconut milk
1 (5.4 oz ) can coconut cream
½ cup, plus 1 Tbsp granulated sugar
1 ½ tsp fresh squeezed lemon juice
Pinch of salt
Optional: ¼ cup toasted sweetened coconut
 
 INSTRUCTIONS:
Chill a loaf pan in the refrigerator for at least 30 minutes.
 
In a high-speed blender, add the avocados, coconut milk, coconut cream, sugar, lemon juice, and salt. Process until it is a smooth and creamy mixture.  
 
Pour the mixture into the chilled loaf pan and place in freezer overnight, or least up to 5 hours. Remove from freezer and allow to soften for 10 minutes before serving. 

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