Avocado Ice Cream

I had my Every-And-A – Half Clothes Share/Potluck. Twenty adults and four kids came, wonderful! Everone brought something to give away and food to share. They took some home, and there is still a bag leftover for the needy. What beautiful people there are here, and their generosiy is overwhelming. I really feel …filled. Like a full cup.

Recipe of the Day – Chocolate-Avocado Ice Cream

  • 1 3/4 c. coconut milk
  • 1 medium avocado), peeled and pitted
  • 1 banana
  • 1/3 c. cocao powder
  • 1/3 c. coconut syrup
  • 1 tsp. vanilla extract, or 1 pinch vanilla powder
  • 1/2 c. water
  • Chocolate Syrup –
  • options: cocao nibs, shredded coconut, sliced strawberries for the top
  • Add the avocado and coconut milk to a food processor/blender and pulse.
  • Add the remaining ingredients and blend in for about 2 minutes until smooth, scraping down the bowl once.
Ice Cream Machine
  • Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing. Freeze the ice cream according to the manufacturer’s instructions for your machine.
No Machine
  • Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
  • Stir gently every 20 minutes, until firm enough to scoop.
  • Serve immediately with toppings, if desired.

Word of the Day – corazon contento – happy heart

Tip of the Day – Store it no longer than 2 weeks.

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