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HOMEMADE AVOCADO ICE CREAM

HOMEMADE AVOCADO ICE CREAM

Ingredients:

  • 700 ml coconut milk refrigerated overnight
  • 2 ripe avocados halved, pitted and peeled
  • 1 ripe banana cut, and frozen
  • 3 tbsp grape syrup
  • 2 tbsp lemon juice
  • 4-5  mint leaves

Instructions:

  • Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
  • In a high-speed blender, add the peeled and pitted avocados.Add the coconut milk.
  • Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
  • Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
  • For best results, let soften for 10-15 minutes at room temperature before serving

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