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Vegan Coconut Ice Cream

This vegan coconut ice cream recipe is tastes wonderful. After getting on a coconut kick, I was glad I made this ice cream.

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I got this recipe from my sister-in-law and we love it. I think their family tries to always have it stalked in the freezer.

Even though it was her recipe, I even served it to them once when they came over!

When I first made the ice cream, hubby was a little nervous that the avacado taste would be overpowering. He didn't like the thought of eating frozen mashed avacado.

But after trying it, we both agreed that the avacado taste was very subtle and blended well with the coconut flavors.

I even served this ice cream recipe to someone who didn't like avacados - and they loved it!

The lime adds a refreshing taste to the ice cream. This recipe has a great combination of flavors that work well together.

Serving Tip: Serve with a thin slice of lime for garnish.

Vegan Coconut Ice Cream Recipe

vegan coconut ice cream recipe

Philadelphia Style

Prep Time: 15 minutes
Ice Cream Maker Time: Approximately 20-25 minutes

Ingredients:

1 can (15 oz) coconut milk
1/3 cup sugar
1 avacado
2 teaspoon lime juice - or juice from half a lime

Directions:
If you don't have an ice cream maker, click here.

Stir the sugar and the coconut together until sugar dissolves completely.

Mash or puree avacado until it is smooth.

Stir avacado into the the coconut milk mixture.

Add lime juice and combine.

Pour this coconut milk mixture into an ice cream maker.

Churn about 20-25 minutes or according to manufacturer's instructions.

Enjoy this tasty coconut treat!



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