Banana Avocado 'Ice Cream'

By Alexandra Dawson
March 16, 2015
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Author Notes: My completely raw and vegan, creamy, creamy, sweet and cinnamon-y smoothie bowl variation: Banana-Avocado ‘Ice Cream’. Sometimes I douse it in shaved coconut ‘sprinkles’, sometimes I add so many berries the smoothie is hardly visible, sometimes I add nuts. I always serve this GREEN (really green) nutrient packed masterpiece with the first of my many daily coffees to welcome the day.

Nutritional Information [per smoothie]
180 Calories, 33g Carbohydrates, 6g Fat, 3g Protein, 6g Fiber, 14.5g Sugar

‘Ice Cream’ Topping Ideas
1/2 ounce raw almonds, walnuts, hazelnuts (+90 calories)
1 medium banana, sliced (+100 calories)
1 tablespoon almond or peanut butter (+100 calories)
1 cup mixed berries (+50 calories)
¼ cup dried coconut flakes (+100 calories)
Alexandra Dawson

Serves: 1

  • 1 medium banana, peeled and frozen
  • 1/4 ripe avocado, peel removed
  • 1/2 cup fresh spinach or kale
  1. Place all of the ingredients in a high speed blender; start with ½ cup water, then while blending, gradually adding more until the ‘ice cream’ has a soft-serve creamy, creamy like consistency. Pour into your favorite bowl and sprinkle on your favorite toppings, enjoy!

More Great Recipes:
Vegetable|5 Ingredients or Fewer|Gluten-Free|Vegan|Vegetarian|Breakfast