Wednesday, May 12, 2010

Perfectly Delightful Avocado Premium "Ice Cream"

What could be better on a hot sunny day than a scoop of ice cream?  How about a scoop of delicately flavored Avocado Nut Milk "ice cream"?!  I wanted to explore a new taste sensation this morning, and I think I came up with one of my best recipes to date!  This ultimately creamy luscious frozen treat is 100% vegan, refreshing, and so delicate in flavor, that it is now my new favorite flavor in nut milk "ice cream"!  So supremely simple, all you need are 5 lovely ingredients and a freezer, and you're ready to go!  An ice cream maker will help to make the supremely light and fluffy texture, but if you do not have an ice cream maker, don't despair!  You can freeze this treat on a large tray in your freezer and scrape with a metal spoon or even place in a blender after it's frozen, so you can still enjoy the delights of avocado ice cream!  I even had a little more mixture than would fit in my ice cream maker, so I poured the remaining mixture into Popsicle molds, for delightfully dreamy "ice cream" bars.  This treat is a beautiful shade of green, and the avocado flavor is apparent in each creamy bite!  The coconut and almond milks add just a touch of nuttiness, that complement the avocado very nicely. Give this recipe a try, and I know you will be blown away by the sophisticated flavor and perfectly creamy decadence!  I can't say enough about how delicious this turned out, I really hope you will try making it for your next special evening, or for a delightfully refreshing treat on your next hot summery day.
Avocado Premium "Ice Cream"
serves: about 6-8

2 ripe Avocados
1 1/2 cups Coconut Milk
3/4 cup Almond Milk (I used Vanilla flavored, sweetened with evaporated cane juice)
1/2 cup crushed Pineapple (in pineapple juice, NOT syrup)
1/2 cup Agave Nectar

To Prepare:
1. Add all ingredients into a large bowl (removing the pits of the avocados, and scooping the fruit out of the peel).  Use an immersion stick blender to quickly blend all ingredients until smooth.  If you do not have an immersion blender you can pour into a regular stand type blender and blend until creamy.
2. Pour into your ice cream maker, following the directions of your particular machine.  I use a Cuisinart frozen yogurt and sorbet maker, the type that has the removable bowl that you keep in the freezer before use.  It takes about 20-25 minutes to freeze to a delightful soft serve type consistency.  If you like a more firmly frozen treat, simply scoop into a container, cover, and place in the freezer for a few hours, or overnight.
3. Serve as a soft serve style treat, or freeze until firm, and be transported to a delightful Avocado heaven! 

-*A note on Agave Nectar:
Agave Nectar can now be found in almost any regular supermarket (and can definitely be found in markets like Whole Foods, Wild Oats, or Sunflower if you have one in your area), located usually either by Maple Syrup, or in the Natural Foods baking section.  I like the well rounded sweetness that it provides, and prefer it over highly refined granulated sugar.  You may replace the agave nectar in this recipe with about 3/4 cup sugar if you desire, but I'd really suggest you try it first with agave nectar!


  1. Kate, now this looks like a $3,000 winner if I must say! I can imagine the flavors melting into each other. I'm happy we get challenges like this (the adaptable avocado) so we can discover great new treats. I always enjoy your recipes and want to make them. You sure would get my vote if I were a judge.

  2. Thanks Merry! I feel the same way, I've discovered so many amazing new ways to use avocados, they really are adaptable!! :)Thanks for the support, and hope you do try this ice cream, it's SOOO tasty! :)

  3. ----thinking I need to sneak in the freezer for one more bite right now! :^D