- 2 large avocados peeled and pitted
- 3/4 cup key lime juice
- 1 cup full-fat canned coconut milk
- 2 tbsp Vegan Sweeteners
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Start by placing the bowl of your ice cream maker in your freezer and freeze overnight.
Add all of the ingredients to a blender or food processor. Blend until completely smooth.
Transfer ice cream base to your ice cream maker and churn until thick and creamy.
Serve immediately for soft serve consistency, or transfer ice cream to a freezer-safe container and freeze until hardened, about 2 hours.
When ready to serve, thaw ice cream 5 to 10 minutes before scooping.
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