|Serving 1: With slivered honey almonds|
It has been an interesting summer. I took a break from my dance class to rest my knees, get much needed recovery time, and get a chance to clean up around the house. It really felt I had a vacation, even though I was still working. I loved the extra free time that I had to take walks, window shop and even read! I miss that.
An interesting side effect was I also ended up spending extra time in the kitchen. It is one of my creative outlets, although it is mostly due to the necessity of nourishment. Regardless, it gave me a chance to play with ingredients and be inspired.
One of these experiments was making my own frozen desserts. I guess it started when I made Avocado “Ice Cream”. I’ve always wanted to make Avocado Ice Cream like my Dad did every summer. Avocado was one of his favorites (and still is) so he would take one or two avocados, mash them and mix them up with condensed milk and put it in the freezer and enjoy it for a week. Dad would be back at the fridge once or twice a day getting avocado ice cream while I had my normal Magnolia Chocolate Marble (Yeah!) or Mocha. Back then, I did not like avocado and preferred chocolate (well, I still do), so Dad enjoyed it all by himself.
|Frozen fruit in the (Ninja) Blender|
Now, I love avocado. During the season, I may have an avocado or three every week – on toast, tacos, tamales, omelets, you name it. I am a “Californian” anyway, so I think its a law to have avocado (along with Kale). There was a time when I bought mini avocados. My Hubby was wondering why I bought them – but it was the perfect size for one serving.
Back to ice cream… With my making dairy-free banana “ice cream” last year, I was inspired to make a healthier and perhaps dairy free version of my Dad’s summer favorite. I am trying to minimize my dairy and condensed milk has tons of sugar, so that was my motivation. I had a vision of combining avocado with frozen bananas and getting the perfect scoop.
Freezing the avocado was also in my vision because I usually end up with half of an avocado after lunch. That was the other rationale for freezing. I thought freezing it will preserve the lovely green color.
Here’s what I have so far…
Mad Gourmet’s Healthier Dairy-free Avocado “Ice Cream”
Inspired by my childhood summers with Dad
Makes 2 servings
Makes 2 servings
- 1/2 avocado (about 1/3 cup)
- 1 banana (about 1/2 cup)
- (Up to) 1/4 cup of coconut milk
- 1/2 tsp of agave syrup (add more to taste)
- Almond slivers or coconut shavings for toppings.
- Peel and cut banana and avocado into one inch slices.
- Freeze (I usually do this overnight).
- Put avocado chunks and banana in a blender.
- Add coconut milk as needed (consistency should be like ice cream not a smoothie)
- Top with almonds or coconut shavings and enjoy.
|Serving 2: With Coconut Shavings|
As blended, it is a yummy dessert, but tricky to make a perfect scoop. It usually has a yogurt-like (or shall I say guacamole?) texture that may be a bit runny for the scooper. I find that putting the mixture in the freezer until it firms up (about 20-30 minutes) does the trick. As I am writing this, I am thinking that a quenelle may be a good alternative presentation.
After that experiment, I became encouraged to make my other frozen treats. (Hmmm... I feel another blog post coming). Think granitas and sorbets... some with summer fruit. I never thought that these would be so easy to make.
So, here’s my summer tribute to Dad. By the way, he loved Durian too… but I don’t think I’ll acquire a taste for that.