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Avocado nice cream in white bowl topped with mini chocolate chips.
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5 from 6 votes

Avocado Nice Cream

This ultra-creamy Avocado Nice Cream is dairy-free and vegan. It has only 6 ingredients, and takes only 5 minutes of hands-on time! Get ready for a mint chocolate chip ice cream that's actually healthy!
Prep Time5 minutes
Chill2 hours
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 370kcal
Author: Alison Corey

Ingredients

  • 4 medium bananas frozen and cut into chunks
  • 2 medium ripe avocados
  • ½ cup unsweetened almond milk
  • 3 tablespoon maple syrup optional
  • 1 teaspoon peppermint extract optional
  • ¼ cup mini chocolate chips optional

Instructions

  • If your bananas aren't already frozen, peel 4 bananas and chop them into chunks. Place them on a baking sheet lined with parchment paper, and place in the freezer for 1 hour.
  • When the bananas are frozen, add them to your food processor with the blade attachment. Cut the avocados in half lengthwise, remove the pit, scoop out the flesh, and place in the food processor. Add ¼-1/2 cup of almond milk. I recommend starting with ¼ cup and adding an additional ¼ cup if the mixture needs more liquid to blend evenly. Place the top on the food processor and blend for 1-2 minutes or until completely combined and smooth and creamy. If needed, stop the food processor and scrape the sides with a spatula to help incorporate all of the ingredients, then continue blending.
  • Taste the nice cream. If it needs more sweetness add the maple syrup. If not, add the peppermint extract, and 2 tablespoons of mini chocolate chips if using. Pulse a few times to incorporate.
  • Transfer the mixture to a 9-inch loaf pan. Sprinkle the top with the remaining mini chocolate chips. Enjoy immediately for a soft-serve consistency, or transfer to the freezer for 1 hour, for an ice cream consistency.

Video

Notes

Tips for Making Avocado Nice Cream
  • Keep frozen bananas in the freezer for when you want to make smoothies and nice creams.
  • Don't add all the almond milk at one time. Depending on the consistency of the frozen bananas blended with the avocado, you may only need ¼ cup.
  • Use a spatula to scrape down the sides of the food processor to make sure all of the frozen banana gets incorporated for a smooth finish.
  • Leave out the maple syrup if the bananas make this nice cream sweet enough.
  • Add in different flavoring extracts and toppings depending on what you like.
  • Place plastic wrap over the nice cream when in the freezer to keep the air out.
  • Keep in the freezer for up to 7 days. 
  • Allow thawing at room temperature for 5 minutes before scooping.

Nutrition

Calories: 370kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 945mg | Fiber: 10g | Sugar: 31g | Vitamin A: 247IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 1mg