Avocado ice cream may sound a little weird as we generally associate avocado's with all things Mexican and savoury, chip dipping etc. However, due to their high fat content, you will find they make a fantastic creamy ice cream base, be it very green! Pretty green, but green. Go for your life and start adding any other flavours you wish, we used lime zest and juice as well as vanilla here, but leave them out and add cocoa powder, melted chocolate, essential oils or other inclusions that are all discussed in The Whole Scoop course. The sky is the limit and you can tell your kids this is blended frog ice cream. They will love that. (Don't take my word for it though!)
Dairy free, gluten free, egg free, nut free and vegan but still delicious ice cream. (Mint works really well as your mind wants this to be mint because of the colour!)
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Need
- 120 Grams raw sugar
- 2 limes zest, finely grated
- 50 Grams fresh lime juice
- 400 Grams coconut cream Recipe
- 380 - 400 Grams ripe avocado flesh ( approx 2 medium )
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add remaining ingredients and blend 30 sec/speed 7. Scrape down sides and repeat if necessary.
- 3
Pour into flat baking tray and freeze for several hours.
- 4
Cut into chunks and return to Thermomix bowl and blend 2 min/speed 8 with the help of the spatula. Serve immediately or keep in freezer until use. You will need to place ice cream in fridge for at least 20 minutes prior to serving as the avocado content makes for a very dense solid ice cream.
This recipe can be seen if you sign up for the related course. Join the course to get access!
