Avocado ice cream
Posted: October 4, 2008 Filed under: desserts, gluten free, No Cook, raw, Snacks, Vegan, Yacon Powder Leave a comment »
Ok, I need to clarify. When I said that “I don’t like cold”, I should have said “I don’t like cold weather”. That’s a bit more accurate. Honestly, I will eat something cold and creamy in the winter months, especially ice cream!
I was very inspired to make this some months ago actually, when I was poking around raw food forums and salivating over the raw food creations that were being presented, especially the desserts! I’m very inspired to do more raw not just for the health benefits, but if you haven’t noticed, raw foodies are some of the best looking people on the planet!
This recipe is definitely not low fat! It most certainly tastes like avocado, doesn’t make a lot, and will probably be an acquired taste for most. The recipe is simple enough that you can tweak it to make more and to taste however you like. There are plenty other versions out there. Since it’s so rich, I only eat one scoop. That’s does it for me.
I don’t have an ice cream maker, so the recipe uses the “freeze then stir” method. The quantity is so small that I think using a machine would be a waste of time anyway.
2 super ripe Haas avocadoes (The pit will fall out by itself!)
1 (5.5 oz.) can coconut milk, or 2/3 cup freshly made coconut milk
3 tablespoons yacon powder
pinch sea salt
juice of half a lime
food processor
In a processor, combine avocados, coconut milk, lime juice, yacon powder, and salt. Puree until smooth. Taste mixture and adjust to your own tastes.
Turn your puree into your preferred container with lid, cover and freeze for two hours. Uncover and, using a fork, stir your puree and break up all ice crystals. Cover and return to freezer for another hour. Do the “remove, stir and freeze for one hour” method twice more, cover and freeze overnight.
Makes about 2-3 cups
Let the ice cream sit out on the counter a few minutes before scooping
