This creamy all-fruit “ice cream” is a delicious way to boost both fruit and fiber intake. Easy to prep the night before to ensure a refreshing treat is ready for kids of all ages.
This recipe from the Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.
Avocado Banana Ice Cream
Calories150 Per Serving
Protein2g Per Serving
Fiber5g Per Serving
|Total Fat||7.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||4.5 g|
|Total Carbohydrate||22 g|
|Dietary Fiber||5 g|
1 1/2 fruit, 1 1/2 fat
2 ripe, fresh avocados (halved, pitted, diced)
4 large ripe bananas (peeled, sliced)
2 teaspoons fresh lime juice
1 teaspoon vanilla extract
Place bananas and avocados in self-sealing plastic bag and freeze for 4 hours or overnight.
Place frozen bananas, avocados, lime juice and vanilla in a food processor. Cover and puree, scraping down bowl as needed, until very smooth and creamy.
Transfer mixture to a shallow plastic or glass container with a tight lid. Serve immediately, or for a firmer set, cover and place in freezer for 2 hours before serving.