This creamy all-fruit “ice cream” is a delicious way to boost both fruit and fiber intake. Easy to prep the night before to ensure a refreshing treat is ready for kids of all ages.
This recipe from the Hass Avocado Board is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
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
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2 ripe, fresh avocados (halved, pitted, diced) -
4 large ripe bananas (peeled, sliced) -
2 teaspoons fresh lime juice -
1 teaspoon vanilla extract
Directions
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Place bananas and avocados in self-sealing plastic bag and freeze for 4 hours or overnight. -
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. -
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.