Avocado, Coconut Milk and Mango Ice Cream

I returned from the street market today with a haul of ten avocados - large ones - for the princely sum of five pounds -  the reward for turning up just before closing time.


I searched online for a vegan avocado ice cream recipe - all of them had lots of added sugar, I wanted to make mine with fruit alone.

Avocado, Coconut Milk and Mango Ice Cream

I took two large avocados, and diced them roughly after discarding the stone and the skin.

I placed this in a blender with a 400mL tin of coconut milk (the thick variety), and 1 cup of mango pulp. I blended the three together until they reached the stage of becoming a smooth cream, and then poured this into a container, which was placed in the freezer.

This tasted surprisingly good; it could even be made with less mango, to lower the amount of sugar in the ice-cream.

The colour of this ice cream is, of course, a delightful shade of light green.

I imagine that a version with pistachio nuts or walnuts would also taste good, and something tells me it would go well with rum added to the blender mix before freezing.

I really don't care much about puddings and desserts, but my partner likes ice cream - so I will keep experimenting until I come up with more recipes that taste  good and meet the Gundry criteria.

This could also be served simply chilled, if you don't have time to freeze it and want to whip up a quick dessert.












Comments

Post a Comment

Popular posts from this blog

Smashed Cauliflower

I prefer quick and simple recipes: this is a regular on my dining table. Take one good head of cauliflower. Cut if up roughly, rinse, and microwave in a large covered bowl with a 1/4 cup of water for 10 minutes. Remove, and carefully drain the water. Add a good dose of olive oil, or ghee, (or goats butter)  (or indeed a combination of all three) salt, pepper and spices to taste (paprika goes well, as does rosemary.)  If you prefer, you may grate in an amount of good Parmesan Reggiano or Pecorino to give it a cheesy tang. Smash up with a hand blender (on low speed!) until it is the desired consistency. Pour over generous amounts of additional olive oil at the table. Sprinkle a little dried or fresh parsley or Nori (seaweed) sprinkles on top if you desire some colour contrast. Serve as a side dish.
Read more

Quick Mashed Green Bananas

QUICK MASHED GREEN BANANAS Take a bunch of green bananas - any variety will do, but they need to be quite green and hard. Green plantain can also be used. Cut one slit in each banana lengthwise, and place them with the skins on, in a large bowl in your microwave oven, and microwave them for ten minutes, with a 1/4 cup of water in the bowl. If you have leisure, allow them to cool; otherwise, plunge them into a basin of cold water. Once they are cool enough to touch, scrape the pulp out of the skins into a bowl. Add butter or olive oil, and mash them with a potato masher. You may briefly return them to the microwave to bring them up to the desired temperature. Serve as an accompaniment, in the same way as you would use mashed potato. They are improved with a light dusting of nutmeg.
Read more

Coconut Yoghurt

The recipe I have used successfully so far is as follows: Ingredients: a.) Two tins of thick full fat coconut milk. b.) One tablespoon of "Symprove" probiotic, which contains L. rhamnosus,  E. faecium,  L. acidophilus,  and  L. plantarum .   c.) One teaspoon of sugar as 'food' for the yoghurt cultures. I then placed this in the oven on the lowest heat setting (just with the fan running - I did not check the temperature, but after a few hours, the container with the yoghurt was comfortably warm to the touch, but not hot); a yoghurt maker would also do the trick. I let the yogurt gently ferment for over 10 hours. At this stage, the yoghurt was white and creamy, but still too thin, unless you were aiming for a drinking or pouring yoghurt. d.) I look 1 tablespoon of plain gelatine, and dissolved it in 1/2 teacup of cold water, and then fully dissolved it by microwaving it for 1 minute. I poured the hot gelatine into the yoghurt, and stirre...
Read more