If someone would have mentioned a recipe for ice cream made of mainly avocado a few years ago, I would have been thinking he/she was a lunatic. Luckily people change and so do I.
I hope you are ready for it as well!Actually, for most of my life, I have been enjoying avocado with just some herb salt and fresh lemon but there is so much more to do with it! For example ice cream. Other options could be a milk free chocolate mousse, smoothies, cakes or baked warm in the oven as lunch or side dish.
Don’t be afraid of the fat! Both avocado and coconut oil contains really good fat for us. More important is to look at the sweetener that you are using. Sometimes it takes some time to get use to new (less sweet) taste sensation. Take it in small steps if needed.
When making desserts with avocado, i personally think you have to give it some extra attention to “cover” the green taste. In this recipe I’ve got help from rich raw cacao, mint, lime and vanilla powder.
To get the correct, creamy texture to the ice cream, I prefer to first cut the avocado in smaller cubes, freeze it and then add it to my kitchen mixer (could depend on what mixer you have available).
Let’s get to work!
Enough for at least 3 hungry ice cream eaters
30 minutes of preparation + 1 hour in the freezer
You need a kitchen- or hand blender to be able to make this.
250 gr frozen avocado in smaller pieces
Lemon juice and zest of 1/2 a lemon
~1,05 oz/30 gr agave (or ask your own conscience and taste buds) or honey
3,5 oz/ 100 gr almond milk
0,25 oz/10 gr fresh mint
1 tsp vanilla powder
A tiny pinch of salt
1,7 oz/50 gr deodorized coconut oil (melted)
2,00 oz /55 gr deodorized coconut oil (melted)
0,70 oz/20 gr (raw) cacao
0,52 oz/15 gr agave (or ask your own conscience and taste buds)
1 drip of raw vanilla essence or 1/2 tsp vanilla powder
How do I do it?
1. Set your mis en place; melt the coconut oil (in a bain-marie (water bath), a pan or microwave).
2. Clean and separate the mint leaves from its steams. Use only the leaves and slice it in thin strips.
3. Start making the ice cream. Add the frozen avocado, lemon zest and juice, agave, almond milk, fresh sliced mint, vanilla powder and a tiny pinch of salt to the mixer bowl. Let the knifes run until you have an equal paste. Don’t worry, it might take some time. Maybe you every now and then have to stop and with a spatula push down the ice-cream to the middle again.
4. Add the coconut oil. If you do it earlier, the oil will freeze to small lumbs in the ice-cream due to the frozen avocado, yuk! Let the mixer run for another few minutes to be sure that everything is mixed.
5. Taste your ice-cream; is it sweet enough, is the mint really crushed and everything assembled as it should be?
6. If so, place the ice-cream in a bowl suitable for the freezer and let it freeze for an hour.
7. Prepare your chocolate sauce; melt the coconut oil and add raw cacao and agave to the small bowl. Stir it gently until it is even. Keep it in room temperature until served (otherwise it will be hard and stratify in no time).
8. Take out the ice-cream about 15 minutes before serving. If you have prepared it longer then 2 hour before, you might want to run the ice-cream for a few seconds in the kitchen blender to get the creamy feeling again. Scoop nice balls.
9. Serve in nice bowls and cover the goodies with your chocolate sauce. The sauce will in seconds harden on top of the ice cream making nice crunchy pieces in your ice-cream. Yum!
If you would like to eat this ice-cream the LCHF-way, take less or no sweetener or change to suitable product. I prefer to make an exception every now an then for the great taste it gives!