This Avocado Ice Cream brings out avocado for what it really is – rich, creamy, satisfying and the ultimate ice cream. Dairy-free (well vegan in fact) and just 3 ingredients.
Admittedly, yes avocados are on the higher end of the calorie spectrum, but as the majority of lipid content exists as monounsaturates rather than saturated fat, you’re doing your body a favour by eating this heart-friendly fruit.
The window for avocado harvesting is somewhat small and doesn’t stay open for very long so eating it as soon as it exhibits a tender dark shell with a soft, green-yellow internal flesh is best. Of course avocado tastes good in any shape or form, but I thought, let’s give it a new path today and make it sweet and floral, why the heck not ey?!
Avocado Ice Cream Recipe
Serving size:
Serves 4
Ingredients for Avocado Ice Cream:
- 2 ripe avocados
- 1 tsp rose essence
- 4 tbsp maple syrup
Method:
- Blend all ingredients together in a food processor and transfer to the the freezer.
- Mix every hour with a fork to retain a creamy consistency for at 3 hours.
Made this Recipe?
If you had a go at this recipe please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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