Just a quick and fun little recipe to use up those avocados on your counter.
In vegan ice cream!
Creamy, delicious and good for you.. what more can a girl ask for??
(PS – can you spot my newest cookbook addition sitting on top of my beloved Veganomicon??)
Frozen Mint Chocolate Swirl
2 ripe avocados
1 cup almond milk
1/2 cup sugar
2 tablespoons lemon juice
1/4 teaspoon pure mint extract
In a blender, puree all ingredients until smooth. Chill overnight and freeze in your ice cream maker. Once the ice cream is finished, but before you stop the machine, drizzle in chocolate. You could melt some chocolate chips with a bit of oil or mix up some quick “syrup” out of cocoa powder, sugar, canola oil and a bit of water.
If you aren’t devouring it immediately, make sure you let it sit at room temp for about 5 minutes before you try to scoop it!