Avocado Ice Cream should’ve been a rich, delicious, dairy free summer treat – wrong. It’s one of those recipes for which I have unrealistic expectations. So, instead of moving on, my new addition to the blog is telling you when things go off the rails. This became one of many recipes that prove good ingredients, when put together, don’t always result in a good dish. Instead of only talking about the recipes that work, it’s a lot more fun to let you know that sometimes you just have to make a lot of mistakes, to get to the really good stuff. It doesn’t taste offensive, but certainly not yummy. While it definitely has does have healthy ingredients, I’ll have to salvage it, by making it into something else!
If you want a couple pudding-type recipes that are, delicious, take a look at Quick and Creamy Desserts. Of course, to make them dairy free, SUBSTITUTE coconut milk for the cream or milk.
Ingredients
- 4 small to medium ripe avocados
- 1 can (13-14 oz) unsweetened coconut milk
- 1/2 cup honey
- 1 TBSP lemon juice
- 1 tsp vanilla
- Pinch of salt
Instructions
- In the bowl of a food processor, cream the avocados.
- Add the rest of the ingredients.
- Process thoroughly.
- Place in a plastic container in the freezer.
- Other additions: ripe bananas, nut butter, nuts, cinnamon
- Sounds pretty good, but no - Avocado Ice Cream - bad idea.