Avocado Ice cream
Avocado ice cream is a healthier option as avocados provide monounsaturated fats, fiber, vitamins, and minerals. This ice cream recipe avoids refined sugars found in traditional ice cream, making it a more nutritious alternative.
Equipment
- 1 blender or food processor
Ingredients
- 1 ripe avocado
- ¼ cup cream (regular or coconut for vegan option)
- 2 tbsp honey or maple syrup (adjust to taste)
- ½ tsp vanilla extract
- 1 tsp Nutella (for creating the "pit")
Instructions
- Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor. Save the avocado shells for the future. Add the cream, honey or maple syrup, vanilla extract, and a pinch of salt to the blender or food processor.
- Blend the ingredients until smooth and creamy. Pour the avocado mixture into a freezer-safe container. Place the container in the freezer and let it freeze for about 2 hours until the edges start to harden.
- Remove the container from the freezer and replace the mixture to the blender. Blend till smooth. This step helps to prevent ice crystals and create a smoother texture.
- Fill the avocado shells with the mixture. You can make the craters in the center of the shells and fill them with Nutella to create a "pit" in the ice cream (optional).
- Place the shells in the freezer for the next 2-3 hours, or until the ice cream reaches the desired consistency.
- Once the avocado ice cream is fully frozen and has reached your preferred consistency, it is ready to be served. Allow it to sit at room temperature for a few minutes to soften slightly before scooping and enjoying. Enjoy your homemade avocado ice cream!