This post is from Instawares Restaurant Blog
The avocado is a surprisingly versatile fruit. They are usually used as ingredients for savory dishes, like guacamole and salad. Avocados are sometimes even used as a butter substitute in vegan sandwiches. What most people sometimes forget though, is that the avocado can be a great dessert ingredient as well.
Here’s a quick, easy, and cheap way to enjoy avocado as a dessert. This doesn’t need any cooking, so there’s no need to fire up your stove. Before starting though, make sure that your avocados are fully ripe. You don’t always have to manhandle the fruit to check the firmness of the flesh. One trick to see if it’s ready is to shake the avocado. If you feel or hear the pit clunking about inside, that avocado is usually at the peak of its ripeness. At this stage, it should be really easy to peel and open. The flesh inside should be green around the edges, lightening to gold near the middle.
If you bought a lot of unripe fruits, you can speed up the ripening process by putting some in a paper bag, or wrapping them in foil. If you aren’t in much of a hurry, you can put your fruits on display in a fruit bowl. Ripe avocados can be stored in the fridge, but they don’t do very well in the freezer, so unless you want mushy, ruined fruit, leave the freezing until after the avocado has been incorporated into your dish.
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All you need for this recipe is two avocados, half a cup of full-cream milk, three tablespoons of brown sugar, and –speaking of which- a little bit of freezer-space. Peel the avocados and remove the seed. In a medium-sized bowl, mash them up; you can do this with a fork, a potato ricer, a food processor, a sieve, or a blender. Generally, the desired texture for this kind of recipe is nice and smooth. For that, a food processor or blender is ideal. However, if you want to go a bit chunkier, a fork or potato ricer is the best way to go. When you’ve mashed the avocado, add the milk and the sugar and combine all three ingredients, mixing until everything is distributed evenly. When you’re done, transfer the mixture into a freezer-safe container and let it freeze overnight. See? It’s really easy. If you have an ice cream machine, you don’t even have to wait as long; just pour the whole thing into the ice cream machine, let it do its magic, and enjoy the results, right then and there! This recipe should be enough for about four or five servings.
This recipe can be adjusted to be diet-friendly, vegan, or diabetic-friendly. If you’re on a diet, just replace the full-cream milk with some skim milk. If you want your recipe to be vegan, use soy milk, coconut milk, or almond milk. If you’re diabetic, replace the sugar with a sugar-free sweetener or an all-natural sweetener with a low glycemic index, like coconut sugar or agave nectar. You can also vary the sweetness and the thickness of the recipe by putting in less or more sugar or milk, respectively.
Avocado Ice Cream
- 2 ripe Avocados
- 1/2 cup full-fat milk (skim, soy, almond and coconut can be substituted)
- 3 tbsp brown sugar, add more to taste
- Peel the avocados and remove the seed. In a medium-sized bowl, mash them up; you can do this with a fork, a potato ricer, a food processor, a sieve, or, ideally, a blender.
- Add the milk and the sugar and combine all three ingredients, mixing until everything is distributed evenly.
- add the milk and the sugar and combine all three ingredients, mixing until everything is distributed evenly.
- When you’re done, transfer the mixture into a freezer-safe container and let it freeze overnight*.