refined sugar-free, gluten-free, dairy-free, vegan, paleo
This “cheat’s” ice cream is divine. It has natural sweetness thanks to the banana, and a gloriously creamy texture thanks to the good fats in the avocado. The primary flavour is vanilla, if fact it’s the perfect vanilla soft-serve! I’ve included a recipe for vanilla toasted seeds which add a wonderful crunch; they’re so versatile, happily topping yogurt, smoothies, birchier, cereal..!
The one catch is that this recipe does require a high power blender; I have only made this in a vitamix, using the smaller jug, which is perfect. I’m afraid I haven’t tried it out with any other blender or food processor so can’t vouch for the results. If you don’t have the smaller jug, I suggest doubling the recipe.
Needless to say, salted caramel sauce (found in my Banana, Salted Caramel, & Macadamia Choc Ices – recipe here) goes wonderfully, as do any fresh berries.
I can’t bare seeing food go to waste, thus I meticulously freeze anything that’s going off, even a lonely half of a brown banana I’ll slice and freeze! A handy tip is to always have a freezer bag on the go; I have a miscellaneous one for anything and everything that can happily go into a hotch-potch smoothie, and one that’s just for avocado and banana, for ice creams. If avos are looking fabulously ripe and are on special, I’ll buy a few just to freeze (peeled, de-stoned, and diced first, obviously!). However be wary of freezing avocados that have gone brown, alas, even blending with vanilla can’t mask the mouldy musk of those that have gone over!
This recipe is for 2 people.
Approximately 1 chopped frozen banana, thawed for 5 minutes first
Approximately 1 chopped frozen (formerly ripe) avocado, thawed for 5 minutes first
1/3 cup of almond milk (or milk of your choice)
teaspoon of vanilla extract
Simply blitz the above, starting the motor off very gently, using the muddling stick if you have one, and churring until totally smooth and creamy. Be warned, to begin with it will sound manic! Add extra almond milk as it’s belnding, if you think it needs it to churn effectively.
You can enjoy immediately, or transfer into a Tupperware and keep in the fridge for 2 hours; much longer and it will no longer be ‘soft-serve’!
Toasted Vanilla Seeds:
6 tbsp of your favourite seeds (I love 2 chia, 2 pumpkin, 2 sunflower here)
1 tbsp maple syrup
a few drops of vanilla extract
a tiny pinch of sea salt
Preheat the oven to 190 degrees, and roast the seeds for 4 minutes.
Put a medium frying pan over a medium heat, and add the maple syrup and vanilla. Tip in the seeds, add a tiny pinch of salt, and ‘stir-fry’, as it were, for 4-5 minutes; they are ready when the water content in the maple syrup has evaporated, and they’re looking dry and smelling amazing!
Spread onto baking paper to cool.
These will keep in a sealed Tupperware for a week, perhaps longer.