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Get this: The typical American consumes 8 pounds of avocado each year, according to the United States Department of Agriculture (USDA). But avocado isn’t just for savory toast or chunky guac, as Sydney Lappe, M.S., R.D.N., a St. Louis, Missouri-based nutrition editor for bistroMD, proves with her seriously smooth avocado ice cream recipe.
While this silky avocado ice cream is so tasty that Lappe says it “will likely not last long,” remember that the USDA recommends capping your total fat consumption off at 20 to 35 percent of your daily calories — or roughly 44 to 78 grams. So if you’re planning on having a bowl (or three) of this avocado ice cream, consider keeping your consumption of other fatty foods (think: nuts, seeds, and seafood) in mind for the day.
Avocado Ice Cream Recipe
Makes: 8 1/2-cup servings
Ingredients
Directions:
Nutrition facts per 1/2-cup serving made with unsweetened vanilla almond milk: 140 calories, 9g fat, 2g protein, 10g net carbs
