Photo courtesy of joyosity
Remember those ice cream cones you ate when you were a kid? Sometimes you miss them as an adult, especially if you A) have a dairy allergy/intolerance or B) choose to eat primal-/paleo-style or C) are "dieting". Well, I say everything in moderation, and sweets fit into the "every once in a while" category.
Avocados are Mother Nature's green butter. Avocados are real food! It is mostly composed of monounsaturated fats, like olive oil, which is known to lower total cholesterol and "bad" LDL cholesterol and raise "good" HDL cholesterol. It also has the most fiber of any fruit! Avocados also have lots of vitamin Bs, vitamin K, potassium, and a multitude of phytonutrients that have yet to be discovered.
Avocado ice cream??? Some of you may say, "Ew!" to having avocado in your ice cream, but unless you try it, you really won't know for sure, will you? I found this recipe refreshing and good on a hot day. Adjust the agave nectar or sweetener of your choice to taste -- I don't like sweets so I keep it minimal. I'm still working out the kinks to this, without adding any additives or ingredients I don't normally eat. If you have suggestions, let me know!
2 C coconut milk (not the butter/oil!)
1 peeled & seeded avocado
2-3T raw honey or agave nectar
Mix all items in a blender. Take top portion of blender (where all your yummy is stored), cover with lid, and stick into the fridge for at least an hour or two (or overnight). Once chilled, put into an ice cream maker for about 25 minutes or so. Enjoy and savor every bite!
Thanks to Diane for her Friday Foodie Fix on Avocados for inspiring this blog entry!