Lighter Avocado Ice Cream Recipe

Yields about 8 1/2 cup servings. Recipe adapted from Food Network.



  1. Remove pits from avocados and scoop out the flesh. Place in a food processor. Add cream, yogurts, vanilla, lemon juice and sugar. Blend until smooth. Add salt to taste.
  2. Pour mixture into the freezer base of an ice cream maker. Turn on and let stir and thicken for about 20 minutes. Serve immediately. Freeze remaining ice cream in a Tupperware with a lid.

Nutritional information per serving: 

Calories: 221
Fat: 12 grams
Carbohydrates: 22.5 grams
Fiber: 1.9 grams
Protein: 4.85
Weight Watchers Points: 6

© The Realistic Nutritionist 2020  •