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

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


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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