The texture of the avocado ice cream is creamy, almost like a gelato. I think that is because its healthy fat content is so high, it behaves just like ice cream when it comes out of the freezer but it has no dairy and no eggs. This can also be a nice appetizer if you fold in fresh tomatoes a sweet guacamole. Hemp milk, available in many health food stores, is very digestible and contains a healthy balance of omega-6s and omega-3s.
Ingredients
How to Make It
- Pit and peel the avocados. In a blender, combine the avocados, lime juice, hemp or rice milk, coconut sugar, and salt. Puree. Transfer the mixture to a medium mixing bowl, add the coconut milk, and whisk to combine.
- Chill in the refrigerator for 3 to 4 hours to allow the mixture to cool down and the flavors to meld together. Place in an ice cream machine and process according to the manufacturer’s directions. Check the mixture at 5 to 6 minutes to see if it is set. (Because of the viscosity of the mixture, this will set much faster than a normal anglaise.) Scoop into bowls and garnish with the coconut flakes and lime zest.