Avocado Ice Cream
Avocado ice cream might sound like an oxymoron, but the richness and fat content of the avocado, coupled with the unique texture of frozen bananas, makes this a winner. One of the basic problems with vegan ice cream is texture. Ice creams that use vegan non-dairy milks, such as cashew, almond, and soy, are simply not creamy because these non-dairy milk substitutes have high water content and they turn icy and crystallized when frozen. But bananas and avocados rescue the textural problem. Avocados are a great source of monounsaturated fat and their creaminess is key in this recipe. That’s why it is important to use ripe avocados and bananas.