Although the days are getting a bit shorter these days it is still summer. Well, it’s summer in the rest of the country (apparently a hot one from what I hear), but here in Los Angeles….not so much. Yes, I’m gonna bitch a little. I know, we have great weather (compared to most everyone else) in the winter, but I would really appreciate some daily temperatures, in July and August, that are warmer than our winter temperatures are. I am mostly complaining because even though I planted more tomato plants than ever before, I am getting far less than ever. Our days have been mostly overcast and it hasn’t gotten hot enough for my little maters. I am definitely savoring the one’s that I am getting though.
So in hopes of seeing some warmer temperatures I went a little nuts making ice cream. You might recall that I did a post last week for Chocolate Covered Cherry Vegan Ice Cream. Well, I made this avocado ice cream the very next day. Obsess much? I like to think of it more as an offering to Mother Nature summoning her to get her act together and give us some warmer temperatures.
I was still doing my clean detox so this is also a vegan ice cream and would be considered a clean detox recipe. But I promise you, just like before, that you will be the only one who knows everyone is eating a healthy ice cream. You’ll also be the only person who knows that the reason why it’s green is because it’s made from avocado’s. Seriously, it’s avocado ice cream but you can’t taste them. It’s a tropical flavor bomb due to the coconut and pineapple that’s in there. Think of it as a green piña colada minus a straw.
Even though this ice cream (I know, technically it’s not ice cream but let’s just go with it) doesn’t have the usual milk, eggs and cream it still has a creamy texture thanks to the avocados and coconut milk, but especially from the avocados. This stuff will still freeze solid, so you’ll need to do a bit of defrosting before serving if you don’t serve it directly from your ice cream maker.
I wanted to add another flavor dimension and some texture to it so I went with chocolate shards, but you could just as easily add some salted nuts. (Since I was doing the detox, I was limited on the nuts I could use and I didn’t think that the one’s I could eat would pair up well with the avocado. But peanuts and macadamia nuts would be fantastic in this.)
If you’ve been reading my site for a bit, you know that I’m a rather big fan of coconut oil. I’ve used it to make desserts like the chocolate cherry ice cream last week and a matcha panna cotta. I’ve also used it in savory dishes like snow peas with coconut and seafood curry. I like cooking with coconut oil because it’s solid at 70 – 80 degrees Farenheit and has a rather high smoke point of roughly 360 degrees Farenheit. This high smoke point makes coconut oil excellent for frying foods and it won’t break down.
August 18th is officially known as Bad Poetry Day (not just August 18th ). So, in the spirit of the day take a few minutes and jot down a short poem for your honey. I’m not suggesting that you don’t try your hardest to make it a great poem but let’s face it, we can’t all be Walt Whitman or Shel Silverstein now can we?
To get you started here’s mine to Craig.
I promise you I won’t dress frumpy
Makes 1 Quart
- 2 Large Avocados (peeled and pitted)
- 1 15 Ounce 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
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, lime juice, vanilla and salt. 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.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.