Avocado Ginger Ice Cream
Total time
Author: Rachael Main
Recipe type: Dessert
Serves: 12
- 4 medium size Fuerte or Surprise Avocados
- 2 tsp. Wakaya Organic Ground Ginger
- Seeds from ½ vanilla bean
- 1 – 1 ¼ c. organic coconut milk
- 1 tsp xanthan gum
- ¼ c. lime juice
- Up to ¼ c. lemon juice
- ⅔ c. agave nectar
- Pinch of salt
- Place avocado, ginger, vanilla, 1-cup coconut milk, xanthan gum, lime juice, agave nectar and salt into high-speed blender such as a Vita-mix.
- Blend on high speed until well incorporated (about 1 minute), scraping down the sides of the blender as needed.
- You may need to add the extra ¼ cup coconut milk depending on the liquidity of the avocados.
- Taste, and adjust tartness as needed by adding a little lemon juice.
- Churn and freeze the ice cream base in an electric ice-cream maker, following manufacturer’s instructions.
- Let the ice cream set at least 4 hours in the freezer.
Recipe from Rachel Main, Main Course California / 1363 Donlon St #11, Ventura CA 93003 / (805) 658-8900 / www.maincourseca.com /
Recipe by at https://maryannridinispencer.com/avocado-ginger-ice-cream/
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