No Dairy Avocado Ice Cream recipe

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08/26/2010

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An interesting recipe for Avocado Ice Cream with pineapple. Amazingly, its completely dairy-free! Ice cream maker required.

Ingredients

2 Large Avocados (peeled and pitted)
1 Can of Pineapple Tidbits in Juice
1/2 Cup Coconut Milk
3 Tablespoons Fresh Lime Juice
1 Teaspoon Vanilla Bean Paste (or 1/2 of a vanilla bean scraped)
1 Large Pinch of Salt
1/2 Cup Cocoa Powder
1/2 Cup Coconut Oil
1/4 Cup Agave Nectar

Directions

Cut avocados into small pieces, roughly the same size as the pineapple tidbits.

Line a half sheet pan with parchment paper.

Spread the avocado pieces onto the parchment paper.

Drain the can of pineapple, but keep the juice.

Spread half of the pineapple onto the sheet with the avocado.

Freeze the avocado and pineapple for 2-4 hours.

Add half of the frozen avocado and pineapple to the bowl of a food processor. Chop the mixture until it is almost smooth then scrape into a bowl. Process the second batch to the same consistency.

Add the first processed batch back into the bowl of the food processor.

With the blades running, add in the remaining pineapple, pineapple juice, coconut milk and lime juice. Process until smooth.

Pour the mixture into a bowl, cover and refrigerate until cold (approximately 1 hour).

While the mixture is chilling, make the chocolate shards.

In a small bowl, add the cocoa powder and coconut oil.

Microwave in 30 second intervals until the coconut oil is melted.

Add the agave nectar to the mixture and stir to thoroughly combine all of the ingredients.

Line a half sheet pan with foil.

Pour the chocolate mixture onto the foil and spread it out into an even thickness.

Put the chocolate into the freezer.

Pour the avocado mixture into the bowl of your ice cream maker and process to its instructions. This mixture will probably thicken up sooner than the listed time to process.

Remove chocolate from freezer.

To make shards, fold up the foil and break into piece sizes that you desire.

Stir the chocolate shards into the avocado ice cream and serve or freeze for a firmer texture.

Recipe courtesy of My Man's Belly.

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