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Avocado Key Lime Cheesecake Ice-Cream

This one was inspired by Mae. 🙂


  • 3/4 cup unsweetened almond milk or coconut milk
  • 1/2 avocado
  • juice from 1/2 lime
  • 1/2 tsp vanilla
  • 1 packet stevia
  • 1 tsp nutritional yeast
  • pinch of sea salt
  • 1/2 tsp xanthan gum
  • 1/2 tsp guar gum
  • 15 ice cubes


  • Blend everything together except for the ice.
  • Once well blended, add your ice cubes and continue blending until smooth and creamy.
  • Top with unsweetened shredded coconut. 
2 Comments leave one →
  1. Mandy permalink
    August 21, 2010 8:37 pm

    Mmmm. Way to make use of all the hand-squeezed lime juice & avocado in my freezer.

    I’m sure you have received quite a few questions about the gums…

    Out of curiosity, have you experimented with lecithin to give your ice creams/recipes a similar oomph factor? 😉 (Or any other ingredients that impart body/texture like the gums? I have xanthan handy… but no guar gum at the moment.)

  2. August 22, 2010 5:46 am

    Mandy, I have never used lecithin in the ice-cream, but I have used it as a binder in homemade nut milks and kefirs as it keeps the liquids from separating. I’ve also thought about using agar agar in the ice-cream and making a pudding base first, and then freezing it and blending with ice to make ice-cream. However, the gums are just so much easier. You can get a bag of guar gum at for about $5…totally worth the investment if you ask me. 🙂

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