I do believe Texas has skipped spring and has made it’s way toward summer. In an instant, a light switch turned to the “on” position, and the sun responded by beating down its warmth to full strength. Since it can only get warmer (we are still in April, after all), I knew I had to find a way to cool down quickly. Bring in this dairy-free ice cream recipe!
This creamy, rich, refreshing treat is made with a few ingredients, some of which you may not expect. The “secret” ingredient that makes this ice cream work is….avocado.
Don’t tell anyone. Avocado, with its rich and fatty flesh, provides the smoothness that most conventional soft-serve ice cream contains. The avocado also provides energising and beautifying monounsaturated fats that nourish your skin and hair, and help to combat blood sugar swings.
This dairy-free ice cream recipe is made in the Vitamix, as I have found that this works better since you are using very little liquid and you need to somehow push the mixture into the blades while blending. If you don’t have a Vitamix, simply blend the ingredients the best you can until smooth, freeze in ice cube trays, and then puree again in the food processor.
Dairy-free Ice Cream Recipe
- ⅓ cup coconut milk
- 1 medium frozen banana (100 grams)
- ½ medium avocado
- 2-3 tbsp. cocoa powder
- 8 drops liquid stevia
- Pinch of Himalayan salt
- 2 cups crushed ice
- In a Vitamix or other high-speed blender (see notes in the post above), add coconut milk, banana, avocado, cocoa powder, stevia, salt, and ice.
- Blend until smooth, gently pushing the mixture into the blades.
You can replace the crushed ice with frozen coconut milk or almond milk ice cubes. Just pour the milk into ice cube trays and freeze. Makes a smoother, delicious soft-serve! Enjoy this dairy-free soft-serve with dairy-free carob chips, and even a sprinkle of cinnamon. The cinnamon is helpful for keeping blood sugar levels under control; plus, it’s darn tasty!
Until next time,
The Healthy Advocate