Frozen Avocado Scoops

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Frozen Avocado Scoops

Creamy, naturally green, lightly sweet frozen scoops made from ripe avocados. No artificial colors, super smooth, and perfect as a healthy dessert or snack.

 Description

Frozen Avocado Scoops are a rich, velvety frozen treat made by blending ripe avocados with a creamy base and freezing until scoopable. They taste mildly sweet, buttery, and refreshing—similar to pistachio or matcha ice cream but completely avocado-based.

They can be dairy or dairy-free, sugar-free, or keto-friendly, depending on how you make them.

Ingredients (Basic Version)

  • 4 ripe avocados

  • 1 cup heavy cream or full-fat coconut milk

  • ½ cup sweetened condensed milk
    (or ¼–⅓ cup honey/maple syrup for a lighter version)

  • 1 tsp vanilla extract

  • 1 tbsp lime or lemon juice (keeps color bright)

  • Pinch of salt

 Instructions

  1. Prep avocados
    Cut avocados, remove pits, and scoop flesh into a blender or food processor.

  2. Blend until silky
    Add cream (or coconut milk), sweetener, vanilla, citrus juice, and salt.
    Blend until completely smooth—no lumps.

  3. Taste & adjust
    Add more sweetener if needed. Avocados vary in richness.

  4. Freeze
    Pour mixture into a shallow tray lined with foil or parchment.

  5. Chill
    Freeze for 4–6 hours, stirring once or twice in the first 2 hours for creaminess.

  6. Scoop & serve
    Let sit at room temp 5 minutes, then scoop like ice cream.

 Servings

  • Makes 10–12 scoops

  • Serving size: 1 scoop (~½ cup)

 Approximate Nutritional Info (per scoop)

(Varies by sweetener & cream choice)

  • Calories: ~180

  • Fat: 15g

  • Carbs: 10g

  • Fiber: 4g

  • Sugar: 6g

  • Protein: 2g

 Health Benefits

  • Heart-healthy fats (monounsaturated fats)

  • High fiber → better digestion & fullness

  • Potassium-rich → supports blood pressure

  • Naturally gluten-free

  • Lower glycemic impact than traditional ice cream

 Tips for Best Results

  • Use very ripe avocados (soft but not brown)

  • Coconut milk gives the creamiest dairy-free texture

  • Add ½ tsp matcha for a matcha-avocado flavor

  • Freeze in silicone molds for perfect round scoops

  • If too firm, blend again after freezing for ultra-smooth texture

 Variations

  • Keto: Use monk fruit or erythritol

  • Vegan: Coconut milk + maple syrup

  • Chocolate Avocado: Add ¼ cup cocoa powder

  • Citrus Avocado: Add orange zest + juice

  • Protein Boost: Add 1 scoop vanilla protein powder

Q & A

Q: Does it taste like avocado?
A: Mildly—but more creamy and nutty than “guacamole.” Sweeteners mellow the flavor.

Q: How long can I store it?
A: Up to 2 weeks airtight in the freezer.

Q: Why did mine turn brown?
A: Not enough citrus or exposure to air. Lemon/lime juice prevents oxidation.

Q: Can I make it without a blender?
A: Possible, but texture won’t be as smooth—blender is highly recommended.

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