Sunday, 2 April 2017

Avocado yoghurt ice cream (AIP, V+)

Super creamy, super easy yoghurt ice cream

Dairy ice cream is tempting because of the creaminess, for me anyway, and as the weather is getting warmer chilled desserts are getting back on the menu. I have combined 3 creamy ingredients to make this super creamy frozen treat which was a big hit. No wonder!

You will need (makes 4):
1 ripe banana, medium size, yellow skin with tiny brown spots
1 ripe avocado, medium-large
3 heaped tbsp coconut yoghurt*

1. Peel the banana. Cut the avocado in half, remove the stone and peel off the skin.
2. Put the prepared fruit into a tall glass container. Add the coconut yoghurt and insert a hand held blender and blend until smooth and creamy.
3. Scoop the yoghurt cream into your ice cream mould (I have used a silicon tray with 75 ml servings), put the lid on and put the tray into the freezer for a few hours to set (overnight is even better). Enjoy!

Tip: Before serving transfer the frozen tray into the refrigerator for about 30 mins, this will allow you to stick a wooden ice cream stick in them to serve.

[*] CoYo Coconut Milk Yoghurt, Natural - INGREDIENTS: Coconut Milk (99%), Tapioca Starch and Pectin, Live Vegan Yoghurt Cultures.

Fancy for a berry smoothie:
Frozen blueberry smoothie cups (AIP, V+)

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