Avocado Honey Ice Cream – Healthy Style!
Yes! Another avocado recipe! I still have TONS left over from the case I got last week for $4. I am chipping away at them as fast as I can. Guacamole, toppings for blended soups, open faced sandwiches, veggies wraps, avocado fudge, and now ICE CREAM! I saw the original recipe for this ice cream here, but wanted to make it more healthy with LOTS less sugar.
This is such an easy dairy-free ice cream to make that is so decadent tasting! You’ve got your healthy fats from the avocado and coconuts with sweetness coming from raw honey and stevia. The pinch of sea salt brings out all the flavors and the hint of vanilla goes melodically with the honey. It is a “clean” recipe that digests beautifully. You don’t feel heavy after eating it.
I wanted to take a moment and highly recommend y’all purchasing a bottle of the NuNaturals Vanilla stevia for your kitchen and recipe repertoire. I can not emphasize enough how wonderful this one product has been for me! This is a great product if you are looking to go sugar-free. All stevia products are NOT created equal. NuNaturals is the ONLY one that I have tried that is high quality and has NO bitter after taste. Just smooth, creamy and delicious! I got turned onto it when I undertook a 2 month candida-cleanse back in the Spring (which I plan on doing a post about). This product was a life saver for it allowed me to still enjoy sweetness in my recipes and foods where needed. Read more about stevia and its benefits here. I use it in everything from sweet to savory. You’ll see that I mostly use stevia in a lot of my recipes. I just prefer to eat a low sugar diet and this lovely product allows me to do so with all the health benefits and still keep the sweetness in my life. One bottle goes a LONG WAYS. iHerb.com has the BEST price around! (**Use coupon code KUG 541 for $5 off your first order**)
Avocado Honey Ice Cream
Makes approximately 4 1/2 cups
2 ripe avocados, peeled and pitted
1 young thai coconut (water and meat) OR 1 can organic full fat coconut milk
1/2 cup raw honey
1 dropperful of NuNaturals Vanilla stevia
pinch of sea salt
1. Combine all the ingredients in a blender ( I use a Vitamix) or food processor and blend until smooth.
2. Pour the mixture into an ice cream maker and use according to maker instructions or pour into a storage container and freeze until firm, about 4 hours. I used an ice cream maker that I purchased on QVC 5 years ago for $15 and it works beautifully. Store in freezer. Pull ice cream out about 15 minutes prior to eating to let it thaw a bit before digging in (you’ll have to, it’s rock hard).
3. This mixture could be put into a container and stored in refrigerator and eaten as a pudding.
4. If you don’t have stevia, you could substitute 1 tsp. vanilla extract and some maple syrup to taste.
5. Top with your favorite toppings: Coconut flakes would be amazing, maybe some fresh berries, cinnamon powder, chocolate shavings (which I did!), granola, dried fruit, whatever floats your boat. Use this base to add cacao powder and make a chocolate avocado ice cream, fresh or frozen berries to make fruit ice cream (strawberry, blueberry, etc.).
So many possibilities! This ice cream is going to be a staple in this household. I just bought some young thai coconuts yesterday so I’ll be making a raw version of it (instead of the organic canned coconut milk) and adding raw cacao powder.