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Avocado Banana Ice Cream

Avocado Banana Ice Cream Heart-Check certified recipe
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Avocado Banana Ice Cream

Nutrition Facts

Avocado Banana Ice Cream
CaloriesCalories
150 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
5g Per Serving
×
Calories 150
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 22 g
Dietary Fiber 5 g
Sugars 10 g
Protein 2 g

Dietary Exchanges
1 1/2 fruit, 1 1/2 fat

Ingredients

Servings   6   Serving Size   1/2 cup

  • 2 ripe, fresh avocados (halved, pitted, diced)
  • 4 large ripe bananas (peeled, sliced)
  • 2 teaspoons fresh lime juice
  • 1 teaspoon vanilla extract

Directions

Tip: Click on step to mark as complete.

  1. Place bananas and avocados in self-sealing plastic bag and freeze for 4 hours or overnight.
  2. Place frozen bananas, avocados, lime juice and vanilla in a food processor. Cover and puree, scraping down bowl as needed, until very smooth and creamy.
  3. Transfer mixture to a shallow plastic or glass container with a tight lid. Serve immediately, or for a firmer set, cover and place in freezer for 2 hours before serving.
 

Nutrition Facts

Avocado Banana Ice Cream
CaloriesCalories
150 Per Serving
ProteinProtein
2g Per Serving
FiberFiber
5g Per Serving
×
Calories 150
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 22 g
Dietary Fiber 5 g
Sugars 10 g
Protein 2 g

Dietary Exchanges
1 1/2 fruit, 1 1/2 fat

Ingredients

Servings   6   Serving Size   1/2 cup

  • 2 ripe, fresh avocados (halved, pitted, diced)
  • 4 large ripe bananas (peeled, sliced)
  • 2 teaspoons fresh lime juice
  • 1 teaspoon vanilla extract

Directions

Tip: Click on step to mark as complete.

  1. Place bananas and avocados in self-sealing plastic bag and freeze for 4 hours or overnight.
  2. Place frozen bananas, avocados, lime juice and vanilla in a food processor. Cover and puree, scraping down bowl as needed, until very smooth and creamy.
  3. Transfer mixture to a shallow plastic or glass container with a tight lid. Serve immediately, or for a firmer set, cover and place in freezer for 2 hours before serving.
 

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