Can you believe I said this was a healthy ice cream? I know it sounds too good to be true, but it’s not!
If I had to pick one food that I never wanted to live without, it would definitely be ice cream. There’s nothing better than a bowl of rich, creamy, frozen sweetness. I’m sure many of you have heard about Blue Bell being taken off the shelves. Here in Texas it was a HUGE deal. I tried to not to buy it very often because I could eat so much of it. A serving size was just a suggestion…
So when I found out that I could no longer eat dairy, I was completely devastated. Not only did I have to give up my pizza dinner night with my family, I had to give up ice cream. Now, I know there are some good alternatives out there that don’t contain dairy but I love the real thing.
I’ve made a healthier ice cream before, like this recipe and it was great. I think I just missed the indulgent creaminess that fat gives ice cream. But now that I’m living healthier and know how important good fats are, I’ve found that I want to add avocados to everything. If you haven’t read about all of the health benefits of avocados, be sure to check out this post. So why not dessert too, right?!?
I can tell you may not be completely convinced yet. I was a bit skeptical too about messing with something as perfectly delicious as ice cream, but I was desperate for the taste of good ice cream. I remember trying this recipe for avocado pudding and loved it so I figured it was at least worth a try.
All I can say is OH. MY. GOODNESS. I’m in love! This ice cream is absolutely amazing! I will never be tempted to buy Blue Bell again. This is sooooo much better!
And it’s super simple to make with only a blender and a few healthy ingredients.
- 1 13.5 ounce can coconut milk (full fat)
- 1 large avocado (barely ripe), pitted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup water
- Add coconut milk and avocado to blender and blend until smooth.
- Add in cocoa powder, maple syrup, vanilla and water and process until combined.
- Pour into freezable container, cover and place in freezer.
- Stir every 30 minutues - hour until frozen to avoid ice crystals forming.
I don’t have an ice cream maker but that would probably work well. I placed mine in the freezer and stirred about every half hour so that ice crystals didn’t form. That’s my official reason. It wouldn’t be because it gave me the opportunity to lick the spoon after stirring each time. Nope, that’s definitely not the reason 🙂
After the ice cream was completely frozen, I scooped it out and topped with my favorite topping, which happens to be caramel. Yep, this is definitely my new favorite dessert.
Now if I can just find something to replace cheese….
Have you ever had avocados in dessert?