Vegan Key Lime Ice Cream
2 large avocados peeled and pitted
3/4 cup key lime juice
½ cup + 2 tablespoons pure maple syrup
1 cup full-fat canned coconut milk
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
½ cup coconut oil softened
Tools I used to prepare this recipe:
Ice Cream Maker
Start by placing the bowl of your ice cream maker in your freezer and freeze overnight.
Add all of the ingredients to a blender or food processor. Blend until completely smooth.
Transfer ice cream base to your ice cream maker and churn until thick and creamy.
Serve immediately for soft serve consistency, or transfer ice cream to a freezer-safe container and freeze until hardened, about 2 hours.
When ready to serve, thaw ice cream 5 to 10 minutes before scooping.