Avocado and Mint Ice Cream

Avocado and Mint Ice Cream

With all its healthy fats and antioxidants this is an ice cream treat with a difference!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (13 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Extra Time: 6 hrs
(or overnight, for freezing)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 2 large avocados, skin and seed removed
  • 1/4 honeydew melon, skin and seeds removed, diced
  • 1 lemon, juiced
  • 1/2 cup plain nonfat yogurt
  • 2 egg whites, whipped until peaks are formed
  • 1 bunch mint, leaves only

Directions:

Using a blender or food processor, blend the avocados, honeydew melon, lemon juice, mint leaves, and yogurt until velvety smooth.

Fold in the whipped egg whites and pour into a terrine dish, loaf pan, or plastic freezer storage container. Freeze for 6 hours or overnight.

Remove from the freezer 10 minutes before serving. Turn out of the container and cut into desired shape (rectangular, wedges or triangles).

Variations:

Serve ice cream with seasonal fruit.

Serving suggestion is not included in the nutritional analysis.

Thanks to Fresh Finesse