Blueberry Coconut Ice Cream

 

This is the first in a small series of avocado-infused desserts I’ll be posting. That may sound weird to you. (Fair enough.) But when thinking of avocado in desserts, don’t think of its flavor but of it’s creamy indulgent texture. It’s kind of the same effect you might get from loads of butter and heavy cream, but with healthy fats instead of unhealthy ones. After hearing rumors that avocado can be used for its texture without any residue of taste, I decided to try a few recipes for myself.

This was a favorite. Justin had no idea there was avocado in here until I told him. The ice cream is blueberry and coconut flavored and that in itself might be unusual, but we love all kinds of funky flavors and this was great. It’s very hard to make yourself stop taste testing it in its liquid form, believe me!

 

 

Blueberry Coconut Ice Cream

Ingredients:

  • 1/3 cup heavy cream
  • 1 can coconut milk
  • 1/4 cup shredded unsweetened coconut
  • 1/2 avocado
  • 3 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 4 tablespoons honey (optional)
  • 1/2 cup fresh or frozen blueberries

 
Directions:

Place all ingredients in blender or food processor. Blend until very smooth, adding honey to taste

Chill mixture by putting the whole blender jar in the fridge. When cold, do one more blend to smooth out the now softer coconut.

Run through your ice cream maker according to the instructions which came with it. (If you don’t have an ice cream maker, put it in the freezer for 30 minutes and stir. Repeat the freeze/stir cycle until you have ice cream!)

Top with berries.

 

Adapted from Delishix.

 

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