Tuesday, June 4, 2013

Avocado ice cream (sugar free, dairy free)

I have encountered A Problem upon moving to Northern California. That problem is an abundance of delicious locally-made ice cream. Humphrey Slocombe (via Bitter+Sweet), Snake & Butterfly, Bangalore Cafe (their saffron-pistachio is outrageous), Marianne's...I generally resist the siren call of desserts but if I decide to nutritionally off-road with something sweet, 9 out of 10 times it's going to be ice cream. One such time was after I ran the Golden Gate Bridge.
Decent location for a 5k run I guess
I passed by a sweet shop soon after, and was intrigued by a tub of slime green avocado ice cream. I got a scoop and it was one of the best things I've ever tasted; so buttery and rich and sweet and smooth. Back home, I eventually decided to reproduce it.

What's nice about pureed avocado is that it naturally thickens the ice cream base. Usually gelato uses corn starch and ice cream uses lots of sugar syrup, heavy cream, and egg yolks. Avocado is packed with fiber and monounsaturated fat, so while this is still a treat it's a bit more of a sensible indulgence. It also doesn't need to be pre-cooked on the stove, which means it doesn't need to be chilled, which means that you can have ice cream in a hurry!

If avocado ice cream seems strange to you I think you could use this as a base for mint chip or pistachio, anything with a stronger flavor where the green color would not be out of place.

AVOCADO ICE CREAM
Makes about a quart

INGREDIENTS
  • Two very ripe avocados
  • 1 can lite coconut milk (or use full-fat if you want), chilled
  • Juice of half a lemon (about 1 Tbs)
  • Equivalent of 1/2 cup sugar (options) (I used Truvia, coconut palm sugar would be delicious)
  • 1/8 tsp vanilla extract
  • Pinch salt
DIRECTIONS
  1. Cut the avocados in half lengthwise. Use a spoon to scoop the flesh out of the skin and into your blender. Add the remaining ingredients and process until smooth.
  2. Pour everything into an ice cream maker and freeze according to manufacturers directions. 
  3. If you can wait, let it firm up in the freezer for 30-60 minutes before eating. If you leave it in the freezer for very long (say overnight) be warned that it will get rock solid and you'll have to defrost before eating.

6 comments:

Anonymous said...

Awesome! I just need a lemon to do this one. Stumbled on your site today, and I can't get enough of your recipes, plus your writing is so enjoyable. Thank you for sharing all these!

Erica said...

Glad you like my site and my writing, hope the ice cream turns out well for you!

pixel fairy said...

in case you havent seen this one yet, ice cream made only of banana + whatever flavor.

but posts like this keep tempting me to get an ice cream maker. i love avocado and like to keep things local.

http://www.thekitchn.com/stepbystep-instructions-for-on-97170

Erica said...

pixel fairy: I love having an ice cream maker, especially in the summer time :) Definitely a worthwhile purchase! The banana ice cream looks good, I'd love to experiment with other fruits too (cantaloupe maybe?)

shivam seo said...

- How to make ice creamYuuummmm....ya, here is the recipe foe delicious dessert. This is really very simple, even kid can try this..!!   Ingredients • Vanilla or any other Flavoured essence 1.5 tea spoon • Cornflou...

Blogger said...

3 Studies REVEAL Why Coconut Oil Kills Waist Fat.

The meaning of this is that you literally kill fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

These 3 researches from major medicinal journals are sure to turn the traditional nutrition world upside down!

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Facebook Pinterest RSS email More

 
Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | JCpenney Printable Coupons