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.