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Dairy Free Ice Cream – Avocado and Blueberry

Dairy Free Avocado Blueberry Ice Cream

A bag of home-grown avocados from the farm of a family friend – LOTS of them – are a fabulous gift when they are currently $3 + in my local fruit store. I had been patiently waiting for them to come into season, and the subsequent price reduction.

If you are a friend on Facebook you would know that my dad sent us home from our recent visit with a huge bag of avocados. This has led to an avo-glut this week as they they all ripened at the same time. We have enjoyed Nachos, Tacos and numerous salads. Avocado has also featured in our lunches each day as a spread but still there are more avocados!!!

I asked my Facebook friends for some recipe ideas and got some great ones. One that really got me thinking was from Nicole from Planning With Kids. She mentioned that she mashes and freezes her excess avocados with some lemon juice so that they can be used for guacamole at a later date.  She comes from the same home town so has also been sent home with lots of avocados 🙂  It is a great idea and since she recommended it I know it will work.

Then I had a brainwave – what about ice cream?

I love to make our food from scratch. I find this process most satisfying as it means that I know exactly what my family is eating, no rubbish added. Plus it can be fun and a huge cost saver

I Googled “avocado ice-cream” and it seems that it was not my idea after all.   It is out there. I have created my own version of home made avocado ice-cream and it was fab – here it is and I hope that you enjoy it too.  I used an ice cream machine to make this recipe but you can do it without one.

Dairy Free Ice Cream - Avocado and Blueberry
 
Prep time
Total time
 
Smooth, creamy and good for you. A satisfying way to use up my excess avocados. Dessert treat for the kids and easy entertaining idea.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 banana
  • 3 large avocados
  • 400 ml tin of coconut cream
  • 2 teaspoons vanilla extract
  • ½ cup of fresh blueberries - frozen to make them solid
  • cocao nibs or dark chocolate pieces (optional)
Instructions
  1. Add the banana, avocados, coconut milk and vanilla to a blender and process until smooth
  2. Add to ice cream bowl and churn until thickened
  3. Scoop into a tin or bowl and stir through the blueberries (and cocao nibs/chocolate if using).
  4. Place in the freezer for 2-3 hours until a suitable consistency
Notes
If you do not have an ice cream machine place into the freezer, remove and stir/break up the ice twice at two-three hour intervals.
If you are going to make this recipe a day or more in advance, remove from the freezer to soften 2 hours prior to serving.

 

As I was creating this recipe I found three of the seeds had started to sprout so I have planted them in a pot to see if they develop into trees. We have planted out backyard with the maximum number of fruit trees that the space allows for and I was missing an avocado tree so I am going to ignore that space issue and “see what happens”. I am assuming that all three will not work, if they do someone in the family or neighborhood will receive an avocado tree at some point in the future.  Vegetable and fruiting plants to me are equivalent to a pair of shoes (or 20) for the fashion conscious, there is always room for more 😉

Tell me: What is your favorite way to eat Avocados? 

If you like it here

Kyrstie

 

 

 

A Fresh Legacy

 

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