Avocado frozen, vegan and dairy-free. A surprisingly good dessert suitable for everyone
So far have you tried avocado only in guacamole? With avocado you can prepare much more than just a sauce. Avocado is the super food of the moment, the most fashionable and healthy fruit nowadays. Rich in unsaturated fatty acids, minerals and antioxidants, you can use it for breakfast, in soups, as a condiment for pasta, in tasty pates and even in ice cream. The book Avocado! Delicious recipes for every day of Inga Pfannebecker (Nomos Edizioni) offers 20, easy but super tasty dishes, which allow you to better appreciate versatility and taste. As with this avocado ice cream, on the stick, which will also make children crazy.
For 6 ice creams
1 ripe avocado (approx. 260 g)
200 ml of coconut milk
3 teaspoons of agave or maple syrup
3-4 tablespoons of lime juice
50 g of dark chocolate
2 teaspoons of coconut oil
20 g of chopped hazelnuts
Cut the avocado in half and remove the core. With a spoon, separate the pulp from the peel.
Pour the avocado, coconut milk, syrup and lime juice into the blender, then blend until creamy.
Pour the avocado mixture into the ice cream molds. Insert the sticks and leave everything in the freezer for at least 5 hours
Just before serving, chop the chocolate roughly. In a metal bowl, melt it in a water bath with coconut oil, continuing to mix. Remove it from the water bath, pour it into a container and let it cool down a little. Briefly hold the ice cream molds under hot water to allow the ice creams to come off better and dip the tips in the chocolate. Sprinkle immediately with the chopped hazelnuts and serve.
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