Today I had a busy day in the kitchen. I heated up a frozen “Fire Roasted Pizza” from Daiya, made a zucchini pineapple bread (recipe will be up later this week!), and this recipe that I have been dreaming about for a really long time.
A few weeks ago, I got the idea for an avocado based ice cream. I was thinking and I realized that with avocados, the ice cream would be free of many allergens like nuts, soy, and dairy. There would no need for almond milk creamer, coconut milk creamer, cashew milk creamer, soy milk creamer, or heavy cream.
Although this recipe tastes exactly like avocado, I think there’s lots of room for creativity. Pineapple avocado ice cream anyone?? Let me know what you think about this recipe. I think it tastes good, but I want your feedback, more so than on any other recipe!
Avocado Ice Cream
Makes one serving but could be doubled
3 ripe avocados
3 ounces water
1/4 teaspoon salt
Juice of 1/2 a lemon
Juice of 1/2 a lime
1 teaspoon stevia
1. Cut and puree the avocado until it has a guacamole like texture, maybe a bit smoother.
2. Put the avocado puree in a bowl and add all of the other ingredients. Stir them together until well combined.
3. Pour the mixture into your ice cream maker and start the ice cream maker according to manufacturer directions. Once it has reached your desired consistency, serve it immediately or put into your freezer. If it is too soft, you can put in your freezer and it will firm up.