The Saffron Girl » A Paleo-Primal food & travel blog from Spain

Banana Chocolate Avocado Ice Cream (Dairy Free)

I know I’m a little weird making ice cream when it’s  quite chilly outside. In fact, the cricket field next to our house this morning was all white, covered in frost. But I had a couple of avocados and some bananas about to go bad, and since ice cream is so easy to make, I figured why not.

In a previous ice cream recipe, I used avocados and they make the creamiest non-dairy ice cream I’ve had so far. I really like the texture they create and how little the flavour is really noticeable, especially when mixed with other fruit.

BANANA CHOCOLATE AVOCADO ICE CREAM

Ingredients

  • 2 ripe avocados
  • 2 ripe bananas
  • 2 cups of coconut milk
  • 3/4 cup raw honey
  • 1 teaspoon rose-water (optional)
  • 4 tablespoons cocoa powder

Process

Place all ingredients in the blender and pulse until you have a smooth mixture. Put into your ice cream maker and follow the manufacturer’s instructions, or pour into a sealable freezer-proof container and freeze for at least 4 hours, stirring every hour or so to avoid the ice crystals from forming.

 

 

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