Just one bite of this dreamy dairy-free dessert will have you singing words of praise for the avocado. Botanically classified as a fruit, avocados are a good source of fibre, protein, and heart-healthy fats. So go ahead and indulge in this frozen treat.
Churn, baby, churn
The key to perfect creamy ice cream is in the freezing of the ice cream base. Stirring, agitating, or whisking the base as it freezes breaks up and prevents large ice crystals from forming. This ensures the frozen ice cream will have a smooth and creamy mouth feel.
1 – 14 oz (398 mL) can coconut milk
2 Tbsp (30 mL) melted coconut oil, divided
3 Tbsp (45 mL) agave nectar or maple syrup
1 large, ripe avocado, peeled and pitted
3/4 cup (180 mL) lightly packed spinach leaves
1/4 cup (60 mL) lightly packed mint leaves, plus extra for garnish (optional)
1/4 tsp (1 mL) lime zest
1 Tbsp (15 mL) vanilla extract
1 cup (250 mL) ice cubes
1 ripe pineapple, trimmed and peeled
1 cup (250 mL) fresh blackberries or raspberries, for garnish (optional)
Place coconut milk, 1 Tbsp (15 mL) coconut oil, agave nectar or syrup, avocado, spinach, mint, lime zest, vanilla, and ice cubes in blender. Pulse until all ingredients are well mixed together and mixture is smooth.
Pour into ice cream maker and churn according to manufacturer’s instructions. Alternatively, pour mixture into loaf pan and place in freezer until firm, about 2 to 3 hours. Stir ice cream once or twice during freezing to break up any large ice crystals.
To finish, preheat barbecue or grill pan over medium heat. Slice pineapple into 1/2 in (1.25 cm) rings. If you like, you can remove the core using small, round cookie cutter. Brush pineapple rings lightly with remaining 1 Tbsp (15 mL) coconut oil and cook on grill until golden and caramelized, about 1 minute per side.
To serve, divide grilled pineapple slices among serving plates and top with a generous scoop of avocado mint ice cream. Garnish with berries and extra mint, if desired.