INGREDIENTS (Serves 2-3)
- 1 1/2 ripe avocados
- 2 tablespoons lemon juice
- 3 tablespoons stevia (or to taste)
- 2- 4 oz containers soy yogurt
- 1/2 cup soy/almond milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
DIRECTIONS:
1. With the lemon zest set aside, place all of the other ingredients in a food processor or blender and mix up til smooth.
2. Then scoop everything out into a bowl or ice cream maker. Stir in the zest.
Tip: If you don’t have an ice cream maker, then freeze the mixture in an airtight container for about 2 hours. Then when ready, take out, let it thaw a bit, and give it another stir.
YUM!!!
Adapted from The Vegan Scoop
I’m so making this today!
Can’t wait to try this on Sunday! I’m crazzzyyyy about avocados, but usually just eat them on their own, or on some bread.. hope this works out, I’ll be back to post my verdict! :) lotsa love!
Are we supposed to use plain yogurt for this, or can we use vanilla?
So i never thought i would make this recipe, like ever, but my mother in law (well future motherinlaw) is pregnant and she’s craving avocado ice cream .___. Does this taste good, like really amazingly good? Cuz if she doesn’t like it, i’m scared she’ll kill me :(