That’s right. As rich and creamy – and healthy! – as it comes. Oh and if you think it might taste weird…think again. It is just pure YUM.
Of course ice cream isn’t shy on calories, so if you’re going to splurge, why not incorporate some healthy fats? Avocados are a superfood. Here are just a few of their bennies: (from Eat This Health Diaries)
- Breast and Prostate Cancer Protection
- Eye Health
- Lower Cholesterol
- Heart Health – one cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease.
- Stroke Prevention
- Vitamin E Powerhouse – avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health
Combine these with coconut milk and you have created a nutrient dense, uber creamy dessert! And it’s dairy free.
Avocado Ice Cream – Makes 1 quart
This recipe was inspired by Alton Brown. I subbed out the heavy cream with coconut milk and used a healthier version of sugar.
12 ounces avocado meat, approximately 3 small to medium
1-2 TB freshly squeezed lime or lemon juice, to taste
2 1/2 cups organic coconut milk
1 TB vanilla extract
1/2 cup raw agave nectar or honey
1/4 tsp sea salt
Peel and pit the avocados. Add the avocados, lime juice, coco milk, vanilla, sweetener and salt to a blender and puree. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.