What better way to end summer, than with ice cream?! Its not just ice cream, its actually somewhat healthy for you ice cream!
Strawberry banana recipe too…
I am always looking for ways to enjoy ice cream since most of the products on the market are not both gluten and dairy free. Yes, adding avocado to ice cream sounds odd, however I bake with it also and it helps thicken and bind more than affecting the taste of the food. Avocado acts like the gluten protein: thicken and bind!
Recipe:
3 medium avocados, peeled and pitted
1 can (15 ounces) coconut milk
1/2 cup Good Karma Flaxmilk or non dairy milk
1/2 cup brown sugar
1/8 teaspoon salt
Juice of 1 lime
1/4 cup coconut sprinkles
* If you prefer Strawberry Banana flavor: replace Avocado with 2-3 cups strawberries and 2 bananas, peeled
Smash avocados in a food processor until they are completely pureed. Add in the coconut milk, non dairy milk, brown sugar, salt, and lime juice. Process until it is smooth mixture and combined. Transfer it to a bowl and cover it. Let it cool thoroughly in the fridge.
Once chilled, process on ice cream mode (my Ninja has a mode for this), according to the manufacturer’s instructions. Sprinkle coconut on top. Place in an airtight container and freeze until firm.
