By Hannah Powling
We all scream for…avocado ice cream. Wait, what?
Yep, you heard it right. Avocado isn’t just perfect for tasty dipping guacamole, or accompanied with your breakfast egg on toast – here it is in a completely different light.
Chef and food-writer Tess Ward celebrates all things wholesome and healthy, without the use of restrictive diets, and enjoying the delicious possibilities; in unison with a healthful way of eating. And in this case; we came across some unusual and unique recipes featuring avocados, as you’ve never seen them before. Wow.
Easy Avocado Ice Cream
Tess Ward partnered with Kallø to create exclusive and inspiring recipes just for them. She wanted to encourage people to get creative and shake things up with healthy eating and to also show that Kallø rice cakes aren’t just for topping! Get creative with her very simple ice cream recipe for a quick and gluten free, healthy treat. This is described as incredibly moreish and packed full of good fats; go on, give it a go..
Ingredients
- 3 large, ripe avocados
- Zest 1/2 lime and 2 tbsp of juice
- 300ml thick coconut milk
- 175g unrefined cane sugar, or coconut palm sugar
- 1 tbsp of vanilla extract
- Toasted coconut flakes, to serve
- Kallø Belgian Dark Chocolate with Orange Rice Cake Thins, to serve
Method
Cut the avocados in half and remove the stone. Scoop out the soft flesh and place into a food processor. Add the lime zest and juice, coconut milk, sugar, and vanilla extract. Blend until smooth. Add smooth, creamy mixture to ice cream machine and churn according to manufacturers instruction.
Optional extras: Serve the ice cream out of the machine as a soft serve, topped with toasted coconut flakes and Kallø Belgian Dark Chocolate with Orange Rice Cake Thins for scooping. Or try placing the mixture into sealable tupperware and place in the freezer to harden fully, for fully set ice cream.
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Chocolate Avocado Mousse
After an intense relationship with Nutella at University, Tess came up with a bit of an alternative to her favourite chocolate spread; a much healthier option at that. She describes this particular recipe as a great substitute chocolate spread that can also be served as a mousse-style pudding. Dont be afraid of the avocado-chocolate combo either; the avocado when blended takes on a silky, creamy texture and lends itself well to the richness of the chocolate.
Ingredients
- 1 large ripe Avocado
- 1 tablespoon Cocoa, I used Of the Earth’s Maca Hot Chocolate
- 2-3 heaped teaspoons Honey, to taste
- pinch of Salt
Optional extras: You could try adding any of the following to compliment the rich chocolatey flavour
- a few gratings of Orange Zest
- 1/2 tsp Vanilla Extract
- a pinch of Chilli Powder, or ground Ginger
Method
Put all the ingredients in a blender and blitz. (In the absence of a blender, use a fork and mash all the ingredients until smooth)
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