A month before I had our twins, I received doctor’s orders to stay off my feet to delay their entry into this world as long as possible. We asked a young Filipino woman to come and stay with us for a time. She needed help and so did we. Medy taught us how to make an amazing typical Filipino avocado ice cream.
I just have to say: if properly made, avocado ice cream will not hardly taste like avocado. It will taste like velvety cream and slightly nutty, but the avocados must be absolutely ripe!
Through the years I’ve experimented with Medy’s recipe to make it dairy-free and refined sugar-free, and it’s still just as fabulous. Minimally honey or real maple syrup sweetened (and sometimes a dash of stevia), the secret to this recipe is a generous splash of real vanilla extract!
Avocado ice cream is perfect for those hot “dog days” of summer but rich and satisfying anytime! And, it requires no ice cream freezer to make! (If you want to churn traditional, summer-delicious ice cream, go here.)
Our family loves avocados. We love avocados so much we can go through 2-3 a day. They are the perfect fruit for making “ice cream” because they are so creamy!
And because avocados are so healthy, you can indulge in about all the avocado ice cream you want.
AVOCADOS ARE A SUPERFOOD:
- Made up of heart-healthy, plaque-busting, weight-reducing mono-unsaturated fatty acids.
- Prevent birth defects. Eat a single avocado each day, and you’ll fulfill 41% of the daily recommended value of folic acid.
- Regulate the blood sugar levels – are full of monounsaturated fat that slows the release of sugars into the bloodstream, prompting less insulin release.
- Smooshed up, makes a wonderful brain-nourishing baby food.
- Rich source of vitamins and minerals – Avocados are full of potassium (way more than bananas) and magnesium, two nutrients known to help reduce blood pressure. They are also rich in Vitamins A, B9, B6, B5,C, K, and E along with copper, bio-available iron, and phosphorus.
HOW TO MAKE AVOCADO ICE CREAM
INGREDIENTS (SERVES 6-8):
- 8 small or 4 large perfectly ripe avocados
- 1 /4 – 1/2 cup raw honey or maple syrup to taste
- 1/ 4 cup full-fat coconut milk or other milk (almond milk, raw milk….)
- 1/2 tsp. of sea salt
- 2 tsp. real vanilla extract
- Add a splash of lime or lemon juice, optional, to keep it from turning dark as avocados will
Note: Only use absolutely ripe avocados. For a slightly less sweet ice cream, use 1/5 cup of your sweetener and add stevia of your choice to taste. Or use stevia altogether.
DIRECTIONS:
1. Cut avocados in quarters, pop out the pits, and peel down the heavy skin.
2. Smash the soft avocado meat with a fork until no lumps remain. This takes no time at all with a potato masher when they are truly ripe!
3. Add sweetener and all other ingredients and mix thoroughly with spoon. Taste test for sweetness at this time.
4. Put mixture in blender for extra smooth consistency, optional
5. Pour into your freezer container and freeze for at minimum 3 hours or overnight.
Thank God for Medy, allowing me to recover and rest, keeping the twins put for 2 more months, allowing me extra special time with our active toddler, not to mention learning a bit of fabulous Filipino cooking!
Enjoy your heaven in a spoon! Good health to you and Bon appétit!
Editor’s Note: Jacqueline is a regular contributor to Lehman’s Country Life. She blogs at Deep Roots At Home.
