Pineapple Avocado Ice Cream (Nice Cream)

Two small bowls with pineapple avocado ice cream and topped with fresh mint leaves.

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Pineapple Avocado Ice Cream (Nice Cream)

Cool off with this creamy, refreshing, dairy-free Pineapple Avocado Nice Cream. Made with just a few wholesome ingredients, it’s a refreshing, healthy frozen treat that’s naturally sweetened and perfect for hot days!

Prep Time10

Chill Time2

Total Time2 10

Course: Cookies, Snacks, Desserts

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 184kcal

Author: Mariska Ramondino

Equipment

1 Vitamix Blender
1 small loaf pan or freezer-safe dish
1 spatula
Parchment paper

Ingredients

3 pitted Medjool dates
1 bag (12 oz / 340 g) frozen pineapple chunks
1 can (5.4 fl oz / 160 ml) coconut cream
1 teaspoon lime or lemon zest
2 tablespoons raw honey or maple syrup
1 ripe avocado, peeled and pit removed about 160 grams

Instructions

Place the dates and the frozen pineapple into the high-speed blender, followed by the remaining ingredients.
3 pitted Medjool dates, 1 bag (12 oz / 340 g) frozen pineapple chunks, 1 can (5.4 fl oz / 160 ml) coconut cream, 1 teaspoon lime or lemon zest, 2 tablespoons raw honey or maple syrup, 1 ripe avocado, peeled and pit removed
Turn the blender on, starting with the lowest speed setting, then turning the power to the highest speed setting. For a Vitamix, use the tamper tool to rotate the ingredients. Blend until you achieve a beautiful creamy, soft-serve consistency with no fruit chunks remaining.
Transfer to a loaf pan or freezer-safe dish, cover it with parchment paper, making sure the parchment paper touches the surface of the ice cream to prevent freezer burn. Let it chill for 2 to 4 hours.
Before serving, remove it from the freezer and let it sit at room temperature for 10- 15 minutes to soften. Scoop and serve with your favorite toppings.

Notes

Storage:

You can store leftover ice cream in a freezer-safe container for up to 1 month (Cover it with parchment paper, making sure the parchment paper touches the surface of the ice cream to prevent freezer burn). When ready to serve, let it first sit at room temperature for 15 to 20 minutes to make it scoopable again.

Nutrition