Healthy eating guru Tess Ward is a firm believer in "counting colours, not calories".
And in the above video created by Kallø, she's managed to make a dessert that's healthy, but also incredibly moreish.
If her avocado ice cream doesn't keep you cool in a heatwave, nothing will.
Serves: 6
Preparation Time: 10 minutes
Chilling Time: 2-4 hours
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 and rice cakes to serve
Method:
· Cut the avocados in half using a sharp knife and remove the stone.
· Scoop out the soft flesh of the avocado and place into a food processor.
· Add the lime zest and juice, coconut milk, sugar, and vanilla extract. Blend until smooth.
· Add the smooth, creamy mixture to ice cream machine and churn according to the manufacturer's instruction. If you haven't got an ice cream maker, you can still make the ice cream by popping it in a regular lunch box or old ice cream box and mixing it every half an hour.
· Serve the ice cream out of the machine as a soft serve, topped with toasted coconut flakes and rice cakes, or leave in the freezer for a few hours for a firmer ice cream.
SEE ALSO:
Life Hack: How To Make Ice Cream Without An Ice Cream Maker
How To Peel An Avocado: The Correct Way To Prepare The Fruit In Five Simple Steps
