Clean Eating

Dairy-Free Coconut Lime Ice Cream



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

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