June 26, 2015

Coconut Avocado Ice Cream


My favorite foods: coconut, peanut butter, avocado. And somehow, they were just all magically combined into this sweet summer treat :)

One of my favorite sushi rolls is "Peanut Avocado" --- I know, you're probably thinking that I have serious issues and could potentially be on some "addiction" show, but TRUST ME --- it's good. So to pay homage to that sushi roll, I melted some peanut butter in the microwave and topped the ice cream with it.


Recipe: Coconut Avocado Ice Cream
By: Hannah Claudia
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1 can of coconut milk, refrigerated overnight
1 avocado, peeled and pitted
1 tablespoon of honey, melted in the microwave (or brown rice/maple syrup)

toppings: melted peanut butter, black sesame seeds

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1. Take the coconut milk out of the fridge and open the can carefully.
2. Scoop out the solid coconut cream from the top and place in a bowl. Reserve the coconut milk for future recipes.
3. Whip the coconut cream using an electric whisk until it looks like whipped cream
4. Use a fork to mash the avocado well and fold the mashed avocado into the whipped coconut cream.
5. Place in a freezer-safe dish and place plastic wrap on top; the plastic wrap should touch the ice cream mixture
to avoid excess icicle particles from forming.
6. Freeze for at least 4 hours before serving. (I froze it overnight and found that I needed it to sit at room temp. for at least
25-30 minutes until it was soft enough to scoop out but it may be different for you!)


xoxo, han


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