When I think of ice cream, it comes to me the image and taste of something creamy, sweet, nice and velvety… but, usually, that texture is giving by the diary cream. No more. Now there is a healthy way to make creamy, fruity ice creams without cream, but with avocado. I am sooooo in love with avocados lately, they’re so versatile!!
The only “trick” for this ice cream, which, by the way is inspired by a recipe of the amazin Daira, who you can find in Instagram as @secretamente_saludable, is to think ahead, freeze your banana a few hours earlier. (BTW, please come round to Instagram and enjoy the healthy recipes of beautiful Daira, and if you feel like, follow her, because it is well worth)
Daira does this ice cream in a more pure way, hers is completely vegan. Mine has a little sugar and lactofree yogurt that I just happened to have and, to be honest, matched perfectly fine. Rather if you do my recipe or Daira’s, you won’t be disappointed. And don’t worry about the avocado flavor, you won’t even notice!
Here’s the recipe
- 1 large ripe banana
- 1 ripe avocado
- 1 sugar, lacto free yogurt
- 1-2 tbsp honey/brown sugar (optional)
- Peel and slice the banana, Place in the freezer 3-4 hours. I used a muffin tin, placing 3-4 slices in each cup so it made easier and quicker the freezing process.
- Once the banana is frozen, place all the ingredientes in the blender and blend at high speed until smooth and silky and without lumps
- Enjoy inmediately.