We have a love for avocados, as I’m sure most of you do too. They are just delicious almost any way and any time. I particularly love making ice cream with avocados, as it creates a very rich and smooth cream, almost like eating the dairy version.
I thought of making my Avocado-Lime Ice Cream, since my father absolutely adores this recipe. But I was feeling lazy and didn’t want to grate all the limes and lemons for that, so I opted for something different this time and gave mint and chocolate a try in this super easy to make ice cream.
OMG! This is really delicious, rich and smooth! I had to use regular chocolate chips, as my parents didn’t have any Paleo options in stock. Next time I make this, I’ll drizzle homemade chocolate overtop, as I did with the Cardamom-Infused Strawberry Ice Cream.
Also, as my parents do not have an ice cream machine, we made it directly in the freezer. They also make the other ice cream recipes the same way. So don’t fret if you don’t have a maker… simply put the blended mix in sealable freezer container and freeze for at least 4 hours and voila!
Avocado Mint Chocolate Ice Cream (Dairy Free)
Recipe Type: Dessert
Author: The Saffron Girl
2 medium, ripe Hass avocados
1/2 cup raw honey
1/2 cup coconut/almond milk
2 teaspoons mint extract
1/2 cup Paleo chocolate chips or chocolate chunks
In a food processor, blend all of the ingredients except the chocolate pieces, until smooth.
Add the chocolate pieces and pulse a few times to cut the chocolate up, if desired.
Pour into the ice cream machine and follow the manufacturer’s instructions or place in a sealable freezer container and freeze at least for 4 hours, stirring every hour or so.
You all know the “one ingredient” ice cream going from blog to blog and spreading through Facebook like wild fire, right? Well, I’ve never tried it. I love bananas, and banana ice cream, but banana alone as an ice cream intrigues me less…and although I love simple cooking and simple dishes, I also like to add something different to my culinary repertoire. For me, it keeps things more exciting in the kitchen, where I spend a lot of my time.
This ice cream came about for two reasons. Firstly, I love this fruit juice I used to get in a juice bar in Vistahermosa, en El Puerto de Santa Maria, in Spain. It was made with bananas, orange juice and strawberries. Every once in a while, I also have it at home, although I don’t tend to drink fruit juices too often. The combined flavours are really delicious, and as I was thinking with what to blend the banana, I immediately thought of this drink.
Secondly, I wanted a “crunch” factor. I have found that chestnut flour is so versatile and fun, and it can be eaten “raw” when mixed with coconut oil and/or honey. (Chestnut flour is made from already roasted chestnuts.) So, the “crunch” in this is made with a chestnut-flour dough, sort of like “chocolate chip dough” ice cream, which my nieces and I used to adore getting at Dairy Queen. (Now, there’s another recipe to be made soon… )
And one of the best things is that it has no sweetener at all. I’ve kept the natural flavours and sweetness of the fruit and the chestnuts.
So, we can all indulge a little without much guilt! 😉
Banana Chestnut Crunch Ice Cream (No Sugar, No Dairy)
Recipe Type: Dessert
Author: The Saffron Girl
No Sweetener added at all.
For the banana ice cream:
4 ripe bananas
1/2 cup freshly squeezed orange juice
zest of one orange
For the “peanut butter” crunch:
1/2 cup chestnut flour
2 tablespoons coconut oil
Blend all of the ice cream ingredients in a blender or food processor until a puree is formed.
Pour into the ice cream maker and follow the manufacturer’s instructions.
In the meantime, in a small bowl, mix with your hands the chestnut flour and coconut oil until a dough is formed.
As the ice cream is churning, break off small chunks of the chestnut dough and drop them into the ice cream maker.
Allow the ice cream maker to finish churning and then serve ice cream.
I follow Cannelle et Vanille on Instagram, since I love Aran’s food photography and interesting ideas. I was ecstatic when her book came out last year and promptly purchased it. I have made a few recipes from it; and it has inspired me to create some of my own.
Today is one of those days where I drew inspiration from one of her photographs. Aran posted some gorgeous strawberries with thyme (much prettier than mine, as she’s a professional food photographer!), that she was preparing to roast. And since I had two packages of strawberries that were threatening to go bad on me, I thought what a perfect idea…for some ice cream!
I wanted something super creamy, like a custard… so I used egg yolks in this recipe. If you’re worried about raw eggs.. don’t be. They are cooked.
None of my other ice cream recipes are made with eggs, except the rhubard semifreddo; and I must say the custard makes this ice cream spectacular! In fact, it’s so creamy that after putting it through the ice cream maker, I had to freeze it a bit longer to make it hard enough to scoop.
However, after being in the freezer overnight, it was hard as a rock. So, I put it out to defrost a bit and forgot all about it… so instead of putting it through the ice cream maker again, I decided to make popsicles.
They are a bit tangy, as I didn’t add much sweetener on purpose, since my intention was to pair the ice cream with a balsamic reduction. So, if you like things sweeter, just add more honey.
For a slight variation (last photograph): make an extra batch of roasted strawberries with the coconut sugar and blend with the immersion blender. Place this puree into the popsicle molds first. Freeze until it solidifies. Then place the strawberry custard mixture on top of that. Add some more of the roasted strawberry puree and insert a popsicle stick. Freeze again until solid. You will get a more colourful popsicle and also one with more intense flavours!
Roasted Strawberry Custard Popsicles
Recipe Type: Dessert
Author: The Saffron Girl
Makes 6 popsicles.
For the ice cream:
300g strawberries (about 2 cups cut)
1 tablespoon coconut sugar
juice of 1/2 lemon
1 teaspoon lemon zest
2 cups coconut milk (if using canned, make sure it’s full fat)
1/4 cup raw honey (more for a sweeter version)
1/2 tablespoon arrowroot powder
3 egg yolks
pinch of sea salt
For the ice cream:
Preheat the oven to 180C (350F).
Clean the strawberries and take the stems off. Cut in halves.
Place them on a double sheet of parchment paper on a cookie tray or in an ovenproof dish.
Drizzle with the lemon juice, zest and coconut sugar.
Bake for 10 minutes. Remove from oven and set aside to cool.
In the meantime, in a pot over very low heat, mix the coconut milk and honey and bring to a boil, stirring constantly.
Beat the egg yolks in a glass bowl and stir in a few tablespoons of the hot milk into the yolks, stirring constantly with a whisk.
Add the arrowroot into the egg yolk mixture and mix well. Add a bit more hot coconut milk if necessary.
Pour into the hot milk and continue cooking over very low heat until the sauce thickens and becomes a custard, stirring constantly.
Remove from heat and allow to cool. Should you need to strain it, do so, while it’s warm, but not hot (you could burn yourself).
Place the caramelised strawberries (with all the liquid, but remember to discard any lemon seeds) in the immersion blender or electric blender bowl. Pulse to liquify.
Add the cooled custard and pulse to mix well.
Add a pinch of sea salt and mix well.
Pour the mixture in the popsicle molds and freeze.
For ice cream:
Place the entire mixture in your ice cream machine and follow the manufacturer’s instructions to churn.
If you do not have an ice cream machine, don’t fret. Simply place the mixture into a sealable freezer container and freeze for about 4 hours, stirring every once in a while to avoid crystallization.
For a slight variation (last photograph): make an extra batch of the roasted strawberries and blend with the immersion blender. Place this puree into the popsicle molds first. Freeze until it solidifies. Then place the strawberry custard mixture on top of that. Add some more of the roasted strawberry puree and insert a popsicle stick. Freeze again until solid. You will get a more colourful popsicle and also one with more intense flavours!
I saw this recipe the other day and was intrigued. I love semifreddo and combined with the fact that it’s easy to make, all the better. This one is Paleo of course, and with a twist: rhubarb is the “magic” ingredient.
This recipe is a by-product of my Pumpkin Spice Macarons and also a special post for the Sweet Adventures Blog Hop. I roasted a butternut squash in the oven and used some of it to make the ganache for the macarons. And I thought what a great flavour for an ice cream! I’m not inventing the wheel of course, but I’ve actually never had pumpkin ice cream before, so for me it’s new. 😉
I’ve used avocado lately in a few ice cream recipes and love the delicate texture it produces. The flavour is imperceptible; and what a good way to make this dessert even healthier, right?
The recipe makes a bit less than my regular ice cream recipes as I used half the amount of coconut meat in order to maintain the flavour of the pumpkin, of which I had only 1 1/4 cups left after the ganache.
It truly tastes and smells like you’re eating Pumpkin Pie!
PUMPKIN PIE ICE CREAM
100 ml creamed coconut
1 cup filtered water
1 1/4 cups pumpkin meat (I used roasted butternut squash)
1 small ripe avocado
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cloves
3/4 cup raw honey
Pulse everything in the blender and mix well. Pour into your ice cream machine and follow manufacturer’s instructions, or put in a sealable container and freeze for at least 6 hours, churning every hour or so to avoid crystals from forming.
Happy Autumn and Happy Thanksgiving to those of you in the US!
This post is part of a Sweet Adventures Blog Hop. This month’s theme is “Cake & three Veg”. For more information and the hop and our host this month, please visit 84th & 3rd.
I know I’m a little weird making ice cream when it’s quite chilly outside. In fact, the cricket field next to our house this morning was all white, covered in frost. But I had a couple of avocados and some bananas about to go bad, and since ice cream is so easy to make, I figured why not.
In a previous ice cream recipe, I used avocados and they make the creamiest non-dairy ice cream I’ve had so far. I really like the texture they create and how little the flavour is really noticeable, especially when mixed with other fruit.
BANANA CHOCOLATE AVOCADO ICE CREAM
2 ripe avocados
2 ripe bananas
2 cups of coconut milk
3/4 cup raw honey
1 teaspoon rose-water (optional)
4 tablespoons cocoa powder
Place all ingredients in the blender and pulse until you have a smooth mixture. Put into your ice cream maker and follow the manufacturer’s instructions, or pour into a sealable freezer-proof container and freeze for at least 4 hours, stirring every hour or so to avoid the ice crystals from forming.
Today’s recipe is a by-product of my ceviche. I had so many gorgeous limes that I didn’t want the zest to go to waste and grated them before using their juice for the ceviche. I had planned on making some guacamole (I promise to post this recipe soon, as it’s an authentic recipe from the New York restaurant, La Rosa Mexicana, and it’s delicious!), but instead thought that ice cream would last longer. We are headed for a few trips in the coming weeks and I don’t want any food to go to waste.
I have to admit, I couldn’t stop dipping my spoon into the mixture; and after it was done, I indulged in a bowl of ice cream!
(And I’ll post the ceviche recipe tomorrow, after we enjoy it tonight!)
AVOCADO LIME ICE CREAM (DAIRY FREE)
2 medium ripe avocados, peeled and pitted
200g coconut meat (I use Blue Dragon Creamed Coconut)
2 cups filtered water
juice of one lime (you may want to add more, if you prefer)
zest of 5 limes and 1 lemon
3/4 cup raw honey (use more or less depending on how much sweetness you want)
Blend all ingredients in a blender. Transfer to your ice cream machine and follow manufacturer’s instructions. (If you do not have an ice cream machine, you can also transfer the puree into a sealable freezer container and freeze for at least 4 hours, stirring every hour or so to ensure the ice cream does not crystalise.)
Serve with ground pistachios pieces on top, if so desired.
A few days ago, I was experimenting with a dessert I’ve made many times. I was trying to make it gluten free, by altering a few ingredients. But it totally flopped. I was also trying to use some edible flowers I have purchased recently and since the dessert turned out a disaster, some of my flowers went to waste. ;-(
I guess I was trying to make too many changes at once. So today, I got up determined to keep experimenting, but this time I did something more sensible… I made ice cream, again! I’m finding ice cream is rather easy to experiment with, fun to make, and easy to combine flavours.
My results today could almost be called Helado de Pestiños, or Pestiño Ice Cream because the flavour reminds me of the traditional Andalusian holiday pastry, that we make every year. I’m sure I’ll be posting a recipe for that when the holidays approach…in the meantime, here’s this alternative…
Delectable Date Orange & Anis Ice Cream (or Helado de Pestiños)
2 cups coconut milk
100g creamed coconut
400-500ml freshly squeezed orange juice
14-16 dates, pitted
zest of two large oranges
2 tablespoons anis seeds
1 tablespoon honey (optional)
In a blender, pulse 1 cup of coconut milk with the dates, until the dates are chopped. Add the other cup of coconut milk and pulse until the dates are finely ground. Add rest of the ingredients and blend well.
Pour into your ice cream maker and process according to the manufacturer’s instructions. If you do not have an ice cream maker, place in a sealable container and freeze for at least 4 hours, stirring frequently to avoid forming ice crystals.
I find that even using the ice cream maker, I have to put this in the freezer another hour or so to achieve the firmness of a typical ice cream.
So I’m on a roll now that I tried my ice cream maker. I kind of knew this would happen. In fact, the reason why we originally purchased the ice cream maker was because we were inspired by a party we went to in NYC. The hosts invited us for a 4th of July rooftop party, overlooking the Hudson. Brownstone rooftop parties are rare in NYC, especially any with a decent view, since most brownstone buildings are much smaller than their modern-day counterparts.
I don’t recall the food, but the ice cream lingered in my mind for a long time. It was homemade and some type of intriguing combination of flavours that you wouldn’t expect, yet was completely delicious.
My experiment today is rather “normal”, except that it’s dairy free and sugar free. Plus, I’ve added some chocolate drizzles and cardamom to make it a bit more exotic.
Cardamom Infused Strawberry Coconut Ice Cream with Chocolate Drizzles (Helado de Fresa y Coco, con trozos de Chocolate y aroma a Cardamomo)
1 package of 200ml creamed coconut
500g fresh or frozen strawberries
1/2 cup honey (more or less, to taste)
1 teaspoon vanilla extract
2 teaspoons ground cardamom (fresh cardamon pieces are probably even better)
3 – 3 1/2 cups water
150g bittersweet chocolate, melted (optional if you do not like chocolate)
(If you don’t have the creamed coconut, which produces a slightly creamier and thicker ice cream, you can substitute it for coconut milk – not “coconut water” – the same amount of water in this recipe can be substituted with coconut milk)
In a blender, add coconut, strawberries, honey, vanilla, cardamom, and water. Pulse to create a soup.
Pour into the freezer bowl of your ice cream maker and churn according to the manufacturer’s instructions. If you’re doing it the old-fashioned way, place the mixture into a sealable container and freeze for at least 6 hours, stirring every hour or so to ensure no ice crystals form.
In another sealable container, drizzle melted chocolate onto the bottom. Then add a layer of the just-churned or freezer-ready ice cream to the container. Drizzle more chocolate over the layer of ice cream, stir it in, breaking up the chocolate pieces. Continuing layering the ice cream and chocolate and stir.
When done, cover the container and freeze until firm or of desired consistency. Scoop and enjoy!
I love ice cream. But I do not usually eat it because I’m lactose intolerant and about 20 minute after savouring a scoop, my tummy is all in a twist protesting. Sorbets are an alternative, but the sugar content throws me off…so why not take the matter into my own hands, right?
Four years ago, I purchased a Cuisinart Ice Cream Maker, but have never used it. So, I thought today would finally be a good start. If you don’t have an ice cream maker, don’t fret. This can also be made the old-fashioned way in the freezer.
Ginger Infused Carrot-Coconut-Papaya Ice Cream
4 large carrots, grated
3 cups full-fat coconut milk (not coconut water)
Pulp of 1/2 a papaya, no seeds (I spoon the pulp out of the peel to make it easier, instead of peeling)
1/4 cup raw honey (more if you like it sweeter)
fresh ginger, grated (I used about 1 teaspoon)
Peel, rinse and grate the carrots. In a blender, pulse the carrots, coconut milk, and ginger until liquid. Add the papaya and honey and pulse again until all is well mixed.
Place in ice cream maker and follow manufacturer’s instructions. If don’t have an ice cream maker, place in a sealable container in the freezer for at least 6 hours, stirring every hour or so to ensure that ice crystals do not form. I also find that even with the ice cream maker, it’s better to allow the ice cream to sit at room temperature about 20 minutes before scooping and serving for a softer cream.