Avocado Ice Cream (Vegan) Recipe

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Ingredients:

Serving

2 cups whole-fat soymilk
3/4 cup evaporated cane juice
1 pinch salt
3 slices fresh orange zest (4- by 1-inch)
2 tbsp cornstarch
2 firm-ripe california avocados (1 to 1 1/4 lb total )
500 ml vitamin cup powder (crush a chewable pill)

Directions:

Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
Ice cream can be made 1 week ahead.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	580.96 Kcal (2432 kJ)
Calories from fat	170.55 Kcal
		% Daily Value*
Total Fat	18.95g	29%
Sodium	80.25mg	3%
Potassium	714.91mg	15%
Total Carbs	147.33g	49%
Sugars	43.27g	173%
Dietary Fiber	7.97g	32%
Protein	4.21g	8%
Vitamin C	2412.1mg	4020%
Vitamin A	6mg	200%
Iron	1.1mg	6%
Calcium	839.1mg	84%

Amount Per 100 g
Calories	166.31 Kcal (696 kJ)
Calories from fat	48.82 Kcal
		% Daily Value*
Total Fat	5.42g	29%
Sodium	22.97mg	3%
Potassium	204.66mg	15%
Total Carbs	42.18g	49%
Sugars	12.39g	173%
Dietary Fiber	2.28g	32%
Protein	1.21g	8%
Vitamin C	690.5mg	4020%
Vitamin A	1.7mg	200%
Iron	0.3mg	6%
Calcium	240.2mg	84%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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