Addie rarely eats her vegetables at home, except for broccoli, baby corn and mushrooms. She used to eat avocados like nobody's business when she was an infant. I couldn't buy them fast enough. So I decided to do something a little bit unusual for me - disguise the avocado as ice cream.
Our girl is a huge fan of ice cream. She knows the names of all the ice cream places in town and always points them out when we pass them in the car. Surely, she wouldn't be able to pass this "ice cream" up. I even let her watch me make it so she could see all the ingredients that went into the dessert.
For the next half hour while the ice cream was chilling, all Addison talked about was how she wanted to eat the "ice cream." Once the mixture firmed up to the proper consistency, I scooped some out with an ice cream scooper and added a handful of sprinkles. Because I knew that sprinkles would simply be irresistible.
I tried some too, and the texture was definitely there - it really had the smooth and creamy consistency of soft serve. And although I added a bunch of cocoa powder, honey and powdered sugar, the taste was still a bit avocado-y for me. I know that this will never truly be real ice cream, but it made my 3 year old very happy. And I was thrilled too since this was a fantastic way for Addie to eat her avocados again.
Hope you all have a happy 4th of July!
Soft serve chocolate avocado "ice cream"
- 4 avocados, refrigerated overnight
- 1/2 can refrigerated coconut milk (or coconut cream)
- 4 TBSP dark chocolate cocoa powder
- 2 TBSP powdered sugar
- 2 TBSP honey
- 3 ounces milk chocolate, melted and cooled
- 2 teaspoon vanilla
- 1/2 teaspoon salt
- sprinkles, for topping (optional)
- ice cream cone (optional)
Before you begin this recipe, you will need to refrigerate the coconut milk and avocados overnight. Please plan accordingly. Once the two ingredients are properly chilled, move onto the next step.
In a double boiler or in the microwave, melt the milk chocolate and allow it to cool slightly.
Half the avocados and scoop out the meaty parts and blend in a food processor or very high powered blender until smooth and creamy.
Turn your refrigerated can of coconut milk upside down and open it. Drain the coconut water (you can save or toss it). Transfer 1/2 cup of the coconut cream into the food processor or blender and process until the mixture is smooth. Turn off the food processor and add the cocoa powder, powdered sugar, honey, melted and cooled chocolate, vanilla and salt. Turn the food processor back on and puree for at least 2 minutes until the mixture is completely smooth and all the ingredients have been well incorporated. Taste the "ice cream" and add more powdered sugar if needed.
Transfer the "ice cream" using an ice cream scoop or a piping bag fitted with a decorating tip and pipe/scoop into a bowl or ice cream cone.
Freeze the bowl or ice cream cone for at least 15 minutes for soft-serve-like consistency. The rest of the ice cream can be stored in an airtight container in the refrigerator. Once frozen, thaw for at least 15-30 minutes before scooping additional servings.
Top with sprinkles for a festive presentation, and enjoy.
Yield: About one quart
Source: Half Baked Harvest