Summer and ice cream. Summer and ice cream. Oh my! Well I wouldn’t say this is the most successful recipe but it kind of worked and I would love to modify it one day.
I am sure you know this hack already. But if you don’t, try this next time you choose an avocado. The trick to see if an avocado is still good is to gently squeeze the avocado and choose one that is soft but not too mushy. Then peel away the little stem. If the flesh under the stem is still green it means that it is still good. If it is brown then it means that the avocado is too ripe and is probably brown on the inside. I always get perfect avocados using this trick. Try it next time.
Place the avocados, coconut milk, and maple syrup in a blender and blend until smooth.
It will look like pudding.
Mix in the chocolate chips.
Smooth out and place in the fridge for a couple hours.
When you are ready to eat your ice cream, take it out of the fridge to soften. This ice cream does become a bit icy and hard after a while. However it does soften up nicely. I also enjoyed this as pudding before it was frozen. Next time I would omit the chocolate chips since they were a bit too hard for me and I didn’t like the texture contrast. AND I would make these into popsicles instead.
- 3 ripe avocados
- 1 1/2 cup coconut full fat milk
- 1/4 cup maple syrup
- 3/4 cup chocolate chips (optional)
Place the avocados, coconut milk, maple syrup in a blender and blend until smoothie. Place in a freezer proof container and mix in the chocolates. Freeze for a couple hours. When you are ready to eat, remove from the freezer and allow to soften. You can also enjoy this as pudding. I think you could make these into Popsicle to avoid having to wait for the ice cream to soften.
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