Avocado Ice Cream

[nverland]

(unknown to me when I set this up, today is National Avocado Day)



Avocado Ice Cream
Dairy-Free Gluten-Free Low Sodium Vegan
Active 10 m Ready In 1 h 40 m 8 servings

Ingredients

1½ cups avocado puree (see Tip), from about 3 ripe large avocados
1½ cups water
1⅓ cups sugar
¼ cup lime juice
⅓ cup tequila
Lime zest for garnish

Preparation
After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1½ cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer's directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.

Make Ahead Tip: Prepare through Step 1 up to 1 day in advance. Store ice cream, airtight, in the freezer for up to 1 week.

Equipment: Ice cream maker

Tip: To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1½ cups for the ice cream. Reserve any extra for another use.

Nutrition information
Serving size: ½ cup
Per serving: 224 calories; 6 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 1 g protein; 37 mcg folate; 0 mg cholesterol; 34 g sugars; 34 g added sugars; 68 IU vitamin A; 7 mg vitamin C; 8 mg calcium; 0 mg iron; 5 mg sodium; 225 mg potassium
Carbohydrate Servings: 2½
Exchanges: 2½ other carbohydrates, 1 fat