That’s what I felt like doing when I finally nailed this recipe. I often set a goal or two when making a recipe. It can be anything from ‘make it under four tablespoons of sweetener’ to ‘don’t use coconut milk’, both of which just happen to have been my goals for this concoction.
This creation started out with random jottings of how much fat was in a can of coconut milk in relation to the fat grams in an avocado or a tablespoon of coconut oil. You see, I do love and use coconut milk (the canned variety), but I still don’t fully trust it. The only full-fat versions I have found all contain guar gum, which I abhor, and the homemade variety lacks the thickness that I seek. I’m also on high alert for BPA, though I know there are ‘BPA-free’ varieties. To be honest, I’m suspicious of the entire food industry, but that’s another post.
Essentially, what I wanted to do here was create an ice cream using my own homemade milk. After many failed trials employing anything from beans to arrowroot, I called upon my old friend, the avocado.
In studying some of my prior posts, I can tell that many people are turned off by the addition of avocados to sweets. You need not be. I have found that the key to hiding the taste altogether is to choose avocados that are only slightly soft, even a bit under-ripe. The flavor is then completely masked by whatever is added to it, leaving you with a rich and creamy treat that you know is healthy, but that tastes sinful (sorry to be so dramatic) !
- 2 avocados, slightly soft, even a bit under-ripe
- ½ c. + 3 T. homemade or store-bought milk, such as almond or hemp
- 2 T. coconut oil, in liquid form
- 4 T. raw honey or maple syrup
- 2 T. cocoa powder (use cacao to make this raw)
- ⅛ t. sea salt
- 1 t. vanilla
- Process or blend all of the ingredients until smooth and well combined.
- At this point, you can either churn the mix in your ice cream maker or pour it into a container and freeze until hardened. If you choose the latter, the ice cream will be denser, but it stills tastes great!
Inspired by this recipe
As I stated above, you can skip the ice cream maker, but the ice cream will be a bit denser. If you let it freeze until hard, be sure to take it out about 10 minutes before you plan on eating it. This gives it a chance to soften a bit.
Optionally, you can add in chocolate chips, nuts, and homemade marshmallows to make your own rocky road!….just a thought.
My true test with sweets is often if my oldest daughter will eat it. She absolutely loved this recipe!….as we all did. If she can’t detect the avocado, I’d bet no one can.
What’s your favorite way to eat ice cream?
Shared with: Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Whole Foods Wednesday, Real Food Wednesday, Healthy 2day, Healthy Vegan Friday, Wellness Weekend, Raw Foods Thursday