This is one of the healthiest ice creams around. I mean, seriously – no sweetener. Whatsoever!
Full of fibre, fats, vitamins, minerals, and protein, this ice cream is perfectly safe to stuff your face with. Oops, I didn’t just write that.
The taste of peanut butter really shines through, complimented by cocoa and cinnamon. If you’re not a huge ‘sweet avocado’ fan, this probably won’t be for you. But if you can handle the fruit in desserts, this is definitely a winner!
If you want this as a thickshake, just pour it into a big glass or two and don’t bother with the additional freezing. As an ice cream, it will serve 2-3. Well, it should – I ate the whole batch myself! But don’t let that dishearten you. It was a seriously huge amount. I was hungry, what can I say?
Massive appetites aside, this truly is good for you. The chia seeds and psyllium thicken the mixture, while providing omega-3 fatty acids, protein, and fibre. Cinnamon adds blood-sugar-regulating powers, cocoa a boost of antioxidants. And remember, no sweetener! (If you really have to, though, add a bit of stevia or rice malt syrup)
This recipe can be gluten-free, grain-free, dairy-free, egg-free, low-carb, and vegan.
Preparation time: 5 minutes (plus freezing)
Serves 2-3
Ingredients:
– 2/3 an avocado
– 1 Tablespoon peanut butter
– 3/4 cup milk of choice
– 8 large ice cubes
– 8 large ice cubes made from milk of choice
– 1/2 teaspoon cinnamon
– 2 Tablespoons cocoa
– 1 heaped teaspoon ground chia seeds
– 1 teaspoon psyllium husks
– 2 Tablespoons unsweetened yoghurt, optional
– extra cinnamon and cocoa, to garnish
Method:
1. Place avocado, peanut butter, and milk in a blender. Blitz until smooth, then add the rest of the ingredients. Blend until frosty and smooth.
2. Pour the mixture into a shallow-ish plastic container. Freeze for an hour, stir, and freeze for another hour. Scoop into bowls, sift over cinnamon/ cocoa, and enjoy! 🙂