It was that time of year again; the man of the house was turning 32!
To be honest, Todd isn’t big into birthdays. A simple “happy birthday” in passing would do for him, but I am TOTALLY into them. I love to go all out! Special gifts, special memories and, most importantly, special food. I’m a foodie at heart so any time I have an excuse to whip up something new, I take it.
Cooking in our house is tricky. So tricky that I usually decline from letting anyone other than close family try one of my new creations. Between Todd and myself, we have to many food allergies.
Thankfully, though, Emma has none so far! Todd and I have been super intentional with the introduction of different foods, the quantity of foods, and the types of food we offer Emma. She’s never eaten dairy, gluten, high-fructose corn syrup, or anything with artificial colors.
We want our kids to be able to eat whatever they like without physical discomfort, but we hope our lifestyle and approach to parenting will lead them to make nutritionally sound food choices.
Back in April, Todd completed an allergy test. He found out that he was highly allergic to eggs, almonds, cranberries and sesame seeds. It was a hard thing to discover, since both eggs and almonds were a staple in our house. Emma and I still enjoy both, but in limited amounts, and Todd is more than happy to pass on them.
So what do you make for a health nut who is egg-, dairy- and gluten-free, and avoids sugar?
Not to mention a health nut who is deloading.
Suddenly, I had the perfect idea. I remembered seeing a recipe a few months back for mint avocado ice cream. Who knew? Ive cream from avocados! This I had to try. What enticed me even more was that it didn’t require an ice cream maker, which was a huge plus seen as we don’t have one.
The particular recipe I used was from the Purely Twins (absolutely love them), but there are several variations you can find if you search “avocado ice cream” on Google.
Here’s a picture of the final product… YUM!
I chose this particular recipe because it fits within our nutritional requirements: dairy-, nut- and gluten-free.
The bonus was that it was super easy – only five ingredients that you throw in a blender! I love to spend time in the kitchen, but we had a jam-packed birthday day planned and I didn’t want to spend any more time in the kitchen than I had to.
Here’s what you’ll need to make your own homemade Avocado Ice Cream:
Prep time: 5 minutes
Freeze time: 2-3 hours
- 3 ½ large ripe avocados, pitted and peeled
- 2 large ripe bananas, peeled
- ½ cup coconut oil
- 4 tbsp honey or maple syrup
- 2 tbsp peppermint extract (If I were to make this again I’d cut back on the peppermint. I thought it was too strong, but Todd thought it was perfect.)
- A good handful of chocolate chips (I used Enjoy Life as they’re dairy-free)
How To Make Avocado Ice Cream (Directions):
1. Place the avocados, bananas, coconut oil, honey and peppermint into a mixer. Mix well (we used our Ninja and it worked beautifully).
2. Place the soft, well-mixed avocado mix into a medium-sized bowl and stir in the chocolate chips.
3. Put the bowl into the freezer. Let the avocado mixture freeze for 30 minutes, then take it out and stir it. Repeat this for 2-3 hours until the mixture reaches the desired consistency.
4. Eat and enjoy!
This was a huge hit for us. Everyone enjoyed the dish, especially Todd. He definitely could have eaten the whole bowl by himself… but that would have been okay, right? ‘Cause it’s really just sweetened avocados. 😉
Have any of you made homemade ice cream?
I would love to hear from you.