Some things just do not seem like they would work together: Avocados. Spinach. Ice Cream. Who would have thought this combo could work? And, even more improbable: they would be GOOD together.
Lydia at Perfect Pantry is one of my favorite bloggers. I love that I can go to her blog with a specific ingredient in mind to feature and I will always be inspired.
This “ice cream” is the result of one of those searches. I was wondering if you could make an ice cream with avocados. They have a high fat content (GOOD fat, people!), and so I thought they might make a smooth and creamy ice cream. Turns out, they do! So, this churn-free version was inspired by Perfect Pantry’s Avocado Coconut Milk Ice Cream.
And, in case you’re wondering if this avocado deliciousness belongs on a southwest food blog – In my defense I must say that Top Chef Bayless, a.k.a King of Mexican Food, made this on Top Chef a few years back.
Stay cool all my Arizona friends and family!
- 1 can (15 ounces) coconut milk
- 1 tablespoon coconut oil
- ¼ cup sweetener of choice
- Flesh of one large ripe Haas avocado
- 1 cup lightly packed spinach leaves
- 1 tablespoons vanilla extract
- 2 cups ice cubes
- Please ingredients in a blender in the order listed and blend until very smooth.
- Place in freezer and chill for about one hour, until firm.
If you haven’t tried ordering your avocados from California Avocados Direct, now’s your chance! The Holtz family grows these fantastic avocados and picks them when you place your order. All of the boxes are at reduced, peek season prices so check them out.