Dairy-Free Coconut Lime Ice Cream
P F Q V GF SERVES 4 TO 6.
1 13.5-oz BPA-free can coconut milk, chilled overnight 2 limes, zested and juiced, divided 2 large avocados, peeled and pitted ⅔ cup pure maple syrup 1 tbsp pure vanilla extract
1. Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve liquid for another use.
2. To a blender, add coconut cream, one-half of lime zest, all of lime juice and remaining ingredients and blend on high, scraping down sides, until well incorporated and smooth.
3. Transfer mixture to a 9 x 5-inch loaf pan and garnish with remaining lime zest. Cover tightly with a lid or eco-friendly beeswax wrap. Freeze for 4 to 5 hours, or overnight.
4. Before serving, let rest on counter for 5 to 10 minutes.
PER SERVING ( ⁄ of recipe): Calories: 337, Total Fat: 23 g, Sat. Fat: 11 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 2 g, Carbs: 33 g, Fiber: 6 g, Sugars: 23 g, Protein: 3 g, Sodium: 20 mg, Cholesterol: 0 mg