Dairy-free
nice-cream is the coolest and most delicious ice-cream. But instead of making
it just with bananas or coconut milk as has been the trend over the past few
years, we’re taking things to a whole new level of creaminess and adding an avo
to the mix!
When
ripe, avocados are naturally soft, rich and creamy – perfect for a smooth,
velvety ice-cream. As summer rolls around and cooling dishes make their way
onto our menus, avo nice-cream offers the ideal balance between decadence and a
refreshing healthy treat.
The
best part about this ice-cream is you don’t have to churn it! Simply add all
the ingredients to a food processor, blend it up and freeze it. The trick is to
refrigerate the coconut milk beforehand as well as the loaf pan for an instant
chill that kickstarts the no-churn process.
You
can use your choice of sweetener for this all-natural treat, omitting it
completely, or choosing between honey or maple syrup as both work equally well
to round out the flavour.
Using
avos like this produces a creamy base to work from and you can even add choc
chips or mint to bring in more traditional ice-cream flavours if you wish.
Avo
nice-cream is the quickest, easiest treat to make, and the only decadent
dessert you need on your summer menu.
For
further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA or follow them on Instagram @iloveavossa
Avocado No-Churn Ice Cream
The most difficult part of this recipe is remembering to
refrigerate the coconut milk the day before making the ice cream. Don’t skip
this step as it’s important that the coconut milk is cold and set. Chilling the
loaf pan is also useful, either for 2 – 4 hours or a full 24 hours when you pop
the coconut milk in the fridge.
Serves 4
Preparation time: 20
minutes & 4- 24 hours freezing time
Cooking time:
0 minutes
Ingredients:
- 1 x 400 g can full-fat coconut milk, refrigerated overnight
- 2 ripe avocados halved, pitted and peeled
- 1 ripe banana cut, and frozen
- 30 – 45 ml (2 – 3 tbsp) maple syrup or honey, optional
- 30 ml (2 tbsp) lemon juice
- Coconut shavings to garnish
Mehod:
- Chill
a loaf pan in the refrigerator for at least 2-4 hours. - In
the bowl of a food processor, add the peeled and pitted avocados. To the same
bowl, scoop out the coconut milk, it should be solid with a little liquid. Add
the banana, maple syrup or honey depending on how sweet the banana is and how
sweet you like your ice cream, add the lemon juice. Blend until smooth and
creamy. - Pour
the mixture into the chilled loaf pan and use the back of a spoon to distribute
evenly. Place in the freezer for at least 4 hours or overnight. - For
best results, let ice cream soften for 10-15 minutes at room temperature before
serving garnished with coconut shavings.
