We all scream for ice cream.

Ice Cream

It has been a funny old summer here in Melbourne…nothing new about that I suppose!  We’ve swung between ridiculous heat and very mild weather – hovering around 20C on some days, which feels freezing at this time of year.  But on those days the heat really starts ramping up, my thoughts naturally start turning to creating sweet and frosty treats.

I am a bit of a sucker for ice cream…I think it really is my great weakness when it comes to sweets.  I could eat it all day long!  I can tolerate dairy in small amounts, so if I grab some gelato from the divine place literally around the corner from my house, i’m generally fine.  However, if I have a tub in the fridge and my willpower fails me, I end up feeling quite unwell as a result of the dairy overload.

That’s why it’s great to have a few fabulous and easy dairy free ice cream recipes up your sleeve…this one is so simple to make and tastes incredible.  It gets its beautiful green colour from avocado – and I promise you that you can’t even taste it.  It does however lend a lovely rich creaminess to this treat, along with adding plenty of healthy fats, and vitamins C and B6, as well as magnesium.  Which practically makes this ice cream a health food!

I used an ice cream maker for this recipe (best investment I ever made) but you can definitely make this without one – i’ll pop those instructions in the notes section below.

Dairy Free Avocado & Lime Ice Cream

Ingredients

  • 1 can of full cream coconut milk, refrigerated
  • Flesh of 2 ripe avocados
  • 1/2 cup of fresh lime juice
  • 1 cup of pure maple syrup or agave
  • 1/4 cup water

Method

  1. Put all the ingredients in a blender or food processor and blend until smooth.
  2. Pour mixture into an ice cream maker and churn until your machine lets you know its ready.
  3. You can either serve this immediately – it will have a soft-serve like texture – or freeze it for a firmer texture.  I served mine with toasted shredded coconut and cacao nibs – so delicious 🙂

Notes

  • If you don’t have an ice cream maker, you can pour this into a container (a loaf tin is good because the cold will conduct quicker than through porcelain or glass) and freeze until you see ice crystals start to form around the edges.  Once that happens, take it out and give it a good stir, then pop it back into the freezer until completely hard (or to whatever your desired consistency is).
  • Before juicing my limes, I always get the zest off as this is too good to waste!  This can be frozen in a small snaplock bag, or a container with a tight lid, for later use – such as in my Best Fruit Salad in the World 🙂

 

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