I had a bunch of avocadoes bought during our recent Tagaytay trip. I was initially planning on making them into a dip or spread for sandwich. You know, since I’m all into clean and healthy eating. Avocadoes are actually very healthy.
But I got a better idea, inspired by the homemade avocado ice cream I got from my brother and Pinterest. I think I did a good job, though. It tastes good and makes for a healthy snack.
Here’s how I made it:
- 3 fully ripe avocadoes
- 2 – 3 tablespoons of raw honey
- a half cup of regular milk
- some dark chocolate
1. Starting with ripe avocadoes, I began to pit the seeds and scraped the creamy avocadoes from the skin. How to know if the avocadoes are fully ripe? Feel them, baby! Initially, they should have turned into a deep violet shade. Then, you have to press or dip your fingers into them. You’ll know they’re good if they get so soft upon pressing.
2. Mash ’em up! Since they should be really ripe and soft to begin with, it won’t really take a while to mash and grind them just by using a big spoon or fork. Mine were too creamy and soft that it only took me about 5 minutes to get the job done.
3. Add honey and milk. I didn’t want it to be too sweet, wanting the original flavor of the avocado to come through, so I just used about 2-3 tablespoons of honey. And since my stomach can’t really handle that much milk, I only added half a cup. If you want a creamier ice cream, I suggest to go ahead and splurge with the milk. Other much healthier options: coconut milk, almond milk or soy milk.
4. Mix and add crushed dark chocolate bits into the mixture. You can also opt for nuts like macadamia, almond or cashew. Or add more chocolate chips. Basically, at this point, all the extras are all up to you!
5. Place ice cream into a freezer-safe container. Freeze for about 2-3 hours or overnight.
6. Then, enjoy!
Tell me how you made yours! Happy Thursday!