It's Tuesday again. How fast is summer ending and fall starting eh? It really feels like we barely had a consistent summer this year, at least here in Toronto. The good news is that fall has some great, heart warming, filling meals awaiting us. But here's a cool, healthy dessert option from our guest blogger Nida to lap up on the last few summer days we have...It reminds me of this song... W.P
I love luxurious desserts and this passes the mark!
The avocado really makes it creamy and the sweetness from the banana and the sugar help it to really become “ice cream”. Though I may add, if you use bananas that were very ripe when frozen, you can omit the sugar altogether!
Vanilla Avocado Banana “Ice Cream”
What you need:
1 ripe avocado
1 medium banana (previously frozen in chunks is)
1 tsp vanilla extract
1/2 c milk (coconut milk, other nut milk, vanilla flavoured nut milk)
1/2 c sugar (add/reduce/omit as desired, or use stevia or NuNaturals Vanilla stevia drops to taste, or agave)
1 cup ice cubes (optional)
Blend everything in Vita-Mix or blender until smooth.
Vita-Mix Tips: If you are using a Vita and the mixture is extremely thick, add more milk/agave/splash of water until blending is easier and blend on High. Don’t be afraid of High. Better to do this on High for shorter duration than lower speed/longer duration.
Store in container in the freezer. Mixture will freeze solid in the freezer and if so, let thaw for 5 minutes on counter top until you can scoop it out.
Note: After a week, this ice cream had not turned brown even though avocados tend to oxidize rapidly. And, the flavor still tasted spot-on
hAPPY eATING & kEEP sMILING
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