Avocado Ice Cream
When I bought a bag of unripe avocados determined to turn them into ice cream I wasn’t sure what to expect. I knew that I had to first ripen my fruit. So I wrapped avocado after avocado in old newspaper then placed my bundle in a black polythene bag in the cabinet under my kitchen sink. The dark dry hollows of the cabinet are well acquitted with fruit ripening; they will gladly host my avocados for three days till they reach maturity. I visited my avocados at dawn on Sunday and they welcomed me, pushing back against my fingers with a pliancy that comes only with age.
They were ready to be eaten and I was ready to eat.
Eat Ice Cream.
Note: It's good on its own, but your sock will be blown off if you serve it with the Strawberry Chia Sauce (recipe below). Tangy strawberries infused with chia goodness paired with the creamy tropical combination of avocado and coconut. Amen.
Serving Size: 6
Prep Time :20 Mins
You'll Need :
4 ripe avocados
2 tsp. plant milk
A pinch of salt
1 tsp. vanilla paste
¼ cup stevia (Can substitute for honey/ brown rice syrup/ sugar)
400ml tin of coconut cream
Chill the coconut cream in the tin overnight. Open the tin and scoop out the solid cream at the top; discard excess water (I used mine to make a smoothie). Whip the coconut cream solid in a bowl till firm peaks are formed and set aside.
In a high-speed blender whip the avocados, milk, salt, vanilla and stevia till a smooth thick mousse is formed. Fold this mixture carefully into the coconut cream to form your base. Chill this mixture for 20 minutes and then churn in your icecream maker as instructed by the manufacturer.
Place the icecream in a deep bowl (makes scooping easier) and freeze for at least 4 hours before serving.
Strawberry Chia Sauce
2 cup of strawberries
¼ cup water
1 tsp. chia seed
1 lime (juice & zest)
Sweetener of your choice
Place strawberries, water and limejuice and zest in a pan. Cook on low heat for approximately 30 minutes. Mash the berries with a fork till desired is achieved, I like mine quite chunky. Sweeten to your taste and transfer mixture into a plastic container before adding the chia seeds. Refrigerate overnight and you’ll get a delicious sauce that pairs beautifully with your ice cream.