Yes sireee folks, that sure does say avocado ice cream. Your eyes aren’t playing tricks on you nor are you in desperate need of more coffee. This? This soft, creamy, delicious ball of light green wonder before your very own eyes is, in fact, avocado ice cream.
Light avocado ice cream, that is. Now, avocados are wonderful. Super good for you, full of healthy fats, antioxidants and oils that help prevent things like breast cancer and strokes and work to help improve your dental, eye and heart health. That’s a lot of power for a tiny soft fruit.
Now, you know I love the avocado. I mean, I did an interview with someone on them and hosted a giveaway with them. Clearly, me and this sly green guy are buds. So, when I stumbled upon a recipe for avocado ice cream on the Food Network by my favorite chef, Alton Brown, well, I just knew it had to happen.
This isn’t the lightest ice cream you will ever eat. In fact, it’s probably got more fat that some kinds you buy in the tub at the store. But, let met remind you again, most of it is good fat. Healthy fats that fight away even LDL cholesterol (or the bad stuff). So don’t start sweating when you see the fat content, mmk?
Because avocados are higher in fat, I decided to dramatically lighten up the rest of the ice cream by swapping in light cream, non-fat and 2% Chobani. I also reduced the amount of sugar. And it was still out of this world amazing. Creamy, a little tangy and so smooth. You get the delicious taste of the avocado but in a whole new way since it’s paired with the sweetness of the sugar.
I just can not get enough of this. I can’t. Good thing I’m going to the gym in an hour. Primarily so I can sweat my face off then regain all those calories in more of this. It’s just that good.
Lighter avocado ice cream
Yields about 8 1/2 cup servings. Recipe adapted from Food Network.
- 3 medium avocados, pitted
- 2/3 cup sugar
- 1/2 cup light cream
- 1/2 cup 2% Chobani
- 1/2 cup non-fat Chobani
- 1/2 teaspoon vanilla
- Dash of salt
- Dash of lemon juice
- Remove pits from avocados and scoop out the flesh. Place in a food processor. Add cream, yogurts, vanilla, lemon juice and sugar. Blend until smooth. Add salt to taste.
- Pour mixture into the freezer base of an ice cream maker. Turn on and let stir and thicken for about 20 minutes. Serve immediately. Freeze remaining ice cream in a Tupperware with a lid.
Nutritional information per serving:
Fat: 12 grams
Carbohydrates: 22.5 grams
Fiber: 1.9 grams
Weight Watchers Points: 6