This is a great alternative to full fat dairy ice cream. The avocado gives a rich creamy texture and the banana and blueberries add plenty of sweetness and flavor. It tastes best when you allow it to soften a bit on the counter before serving. If you do not have an ice cream maker, you can just pour the blended mixture into an air tight container and place in freezer. Remove from freezer about every 30-45 minutes and stir with spatula or whisk. Keep checking and stirring periodically until frozen.
2 ripe bananas, peeled and cut into chunks
½ cup fresh blueberries
1 13.5 oz can of unsweetened coconut milk
1- 2 tablespoons agave nectar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Pinch of sea salt
1. Halve 1 avocado, remove pit, and scoop flesh into the base of a blender. Add remaining ingredients and blend until smooth, about 1 minute. Place the blender, covered, in the refrigerator and chill for at least 2 hours. Transfer mixture to an ice cream maker and follow manufacturer instructions. It takes about 15 – 20 minutes until mixture is frozen and resembles soft-serve ice cream. Transfer to an air tight container and place in freezer.