I’m no vegan. Let’s get that straight. But I do have an official policy when it comes to deliciousness. It doesn’t matter what category it falls into, I am there baby!
I was playing around with some flavours for my new cookbook, which we are smack bang in the middle of creating just now. And this is one of the rejects. (Shhh, the recipe has no idea it’s a reject!) Aren’t you just glad there are rejects as good as this now and again? I simply cannot fit it into the already bursting pages of what is coming at you before the end of this year, I hope.
But I digress, so vegan, not vegan, paleo, GAPS, bloodgroup diet, diabetic, filled with sugar or no sugar, if it tastes great, I am happy to eat it. And this is great. But a word to the wise, I had no idea how frozen avocado gets. I mean really, frozen is frozen isn’t it? But those avo’s were like rocks, so lay the avocado flat when freezing for easier breaking to blend.
Enjoy...oh and the chocolate needs to be above 70% to make the strict vegan in you happy.
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- 2 large Hass avocados, cubed and frozen
- 1 large banana, cut in pieces, frozen
- 50 g Coconut - Oil BUY
- 100 g pure maple syrup
- 1 tsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
- 8-10 Drop doTERRA - Peppermint Oil BUY
- Handful fresh mint leaves, no stalks
- 50-60 g Chocolate - Callebaut dark, in pieces BUY
Peel and chop the avocados and banana and freeze in a ziploc bag at least overnight.
Place frozen fruit into TM bowl and mill 10 sec/speed 10. Scrape down sides of bowl and lid.
Add all remaining ingredients excpet chocolate and blend 20 sec/speed 8.
Insert Butterfly. Whip ice cream for approx 1 min/Butterfly/speed 4.
Add chocolate just at the end and stir through without the Butterfly.
Either serve immediately as soft serve or return to the freezer for no longer than an hour. This becomes extremely hard if left in the freezer for too long. Best made on the day of eating.