Avocado Ice Cream



  • 600 ml. UFC Velvet Almond Milk unsweetened
  • 200 g. Avocado
  • 1 Banana
  • 2 tbsps. Sugar
  • 3 tbsps. Coconut Condensed Milk
  • 2 tbsps. Cornstarch
  • 3 tbsps. UFC Velvet Almond Milk unsweetened
  • 1 tbsp. Chopped Pecan
  • Mint Leaf


  1. Combine avocado, banana and UFC Velvet Almond Milk unsweetened into a blender until smooth. Then transfer the mixture into a pot.
  2. Add sugar, coconut condensed milk and simmer until boiling.
  3. Dissolve cornstarch and UFC Velvet Almond Milk unsweetened in a bowl.
  4. Combine the mixed cornstarch into a pot and stir until thickened.
  5. Transfer into a container and put in the freezer overnight.
  6. Scoop ice cream into a serving bowl. Top with chopped pecans and mint leaf.
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