You might not find avocado ice cream in a U.S. Baskin and Robbins anytime soon, but it’s a huge favorite in a lot of other countries from the Philippines and Indonesia to Brazil and its gelato cousin in southern Italy.
You can make it from all wholesome ingredients (and based on the super ‘good-for-you’ avocado), there are health benefits that make this a snack you could eat every day!
Avocado Ice Cream Around the World
Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids…and even more health benefits, I’ll mention in a minute.
It’s the kind of ice cream you can eat everyday.
Seven weeks before I had our twins (I was almost 41), I received doctor’s orders to stay off my feet to delay their entry into this world as long as possible. With our first child, a 22-month old, and 6 infertility procedures under my belt, I needed help, so we asked a young Filipino woman to come and stay with us for a time. She needed help and so did we.
Medy taught us how to make this amazing, nutty, creamy, delicious, typical Filipino avocado ice cream. She was a blessing to your family in many ways.
Through the years I’ve experimented with Medy’s tropical recipe (and variations) to make it dairy-free and refined sugar-free, and it’s still just as fabulous.
Avocado ice cream is perfect for those hot dog days of summer but rich and satisfying anytime!
The good fats in avocados keeps the finished product from freezing hard.
Avocado Ice Cream Recipe
Ingredients (serves 4):
- 3 avocados
- 3/4 cup coconut milk
- 1/4 cup honey or to taste
- 1 tbsp. lemon juice
- 1 tsp. real vanilla extract (optional)
- pinch of sea salt for extra health-giving minerals and to bring out flavors
- (optional) add 72% dark chocolate chunks and experiment with adding 2-3 drops of real mint extract (to taste)
Note: Only use absolutely ripe but not over-ripe avocados. For a slightly less sweet ice cream, use 1/5 cup of your sweetener and add stevia of your choice to taste. Or use stevia altogether.
1. Cut avocados in quarters, pop out the pits, and peel down the heavy skin.
2. Smash the soft avocado meat with a fork until no lumps remain. This takes no time at all with a potato masher when they are truly ripe!
3. Add sweetener and all other ingredients and mix thoroughly with spoon. Taste test for sweetness at this time.
4. Put mixture in blender for extra smooth consistency, optional
5. Pour into your freezer container and freeze for at minimum 3 hours or overnight.
Tip: Save a couple of empty ice cream containers and their lids to re-use just for your own homemade ice cream!
Avocados are a Superfood:
- Made up of heart-healthy, plaque-busting, weight-reducing mono-unsaturated fatty acids
- Prevent birth defects. Eat a single avocado each day, and you’ll fulfill 41% of the daily recommended value of folic acid.
- Regulate the blood sugar levels – are full of monounsaturated fat that slows the release of sugars into the bloodstream, prompting less insulin release.
- Smooshed up, makes a wonderful brain-nourishing baby food.
- Rich source of vitamins and minerals – Avocados are full of potassium (way more than bananas) and magnesium, two nutrients known to help reduce blood pressure. They are also rich in Vitamins A, B9, B6, B5,C, K, and E along with copper, bio-available iron, and phosphorus.
- See my post on 14 other health benefits here.
I thank God for sending our family Medy, allowing me to rest!
We believe having her help kept our twins safely inside my body for 6 more weeks, allowing me extra-special time with our active toddler – not to mention, learning a bit of fabulous Filipino cooking!
Good health to you all and Bon appétit!
Have you ever had this typical Filipino avocado dessert?
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Thanks for reading!