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.