ingredients
- 3 cups plain Greek or Icelandic yogurt (I used Siggi’s 0%)
- 2 large avocado (275 grams)
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
instructions
- If there is excess liquid sitting on the top of your yogurt, pour it off. In a Vitamix or blender, add the yogurt, avocados, lime juice, honey, and salt and blender until well combined and smooth.
- Turn on ice cream maker and pour mixture in while it is running. Churn for 15-18 minutes until mixture is thick and creamy. Watch your ice cream maker to make sure it keep churning. I found that sometimes the ice cream maker is turning, but the actual ingredients are not moving. I stick a spatula in there and move it every so often around once it starts to thicken up some
- Eat as it, or put into a small loaf pan or glass bowl and freeze for 30-60 minutes if you want more of an ice cream consistency. It will get very hard in the freezer, so if you leave it in there for too long, you will need to defrost it for a bit to eat.
notes
Make sure your ice cream bowl is frozen. I like to put it in the freezer for at least 12 hours before making.
You can use fat free or full fat yogurt. Full fat will change the nutrition breakdown.
See above for making it without an ice cream maker.
