Eating Ice cream, for me, is usually a spoon in tub kind of activity, which is why you wont find an ice cream scoop in my kitchen. Pointless waste of space or what? A spoons a spoon and if scooping is all that needs doing, I think my current collection has all angles covered. Well actually, today I swayed more towards the ‘or what’ part of that sentence. It would have been nicer, neater and easier for me to get across the beauty of this simple, no-churn, no-ice-cream-maker ice cream with the help of an ice cream scoop. But, by default, I’ve accidentally proven that this ice cream - as well as being achievable without an ice cream maker (who actually owns one), and without dairy or refined sugar - is also achievable without an ice cream scoop. This is probably not very exciting for you because, I realise, for most people, the presence of an ice cream scoop in the cutlery drawer is not a big deal. But I’m basically making an excuse for my shoddy food styling, so just go with it, yh. It's Christmas after all.
2 Ripe Avocados
¼ Cup Almond or Coconut Milk (or alternative plant based milk)
6 Heaped Tablespoons Solid Coconut Milk
Generous Pinch of Salt
1 Teaspoon Vanilla Paste / Extract / Powder / Seeds
1 Tablespoon Raw Honey / Coconut Palm Sugar / Agave / 2 Medjool Dates
2 Tablespoons Flaked Almonds
2 Tablespoons Hulled Hemp Seeds
2 Tablespoons Strong Coffee or 1 Teaspoon Coffee Powder
1 Tablespoon Ground Chicory Powder
1/2 Teaspoon Medicinal Mushroom Powder (Reishi / Shilajit / Chaga)
Handful Fresh Mint Leaves
Handful Fresh Mint Leaves and Cacao Nibs or Chunks of Raw Chocolate
Simply blend all the ingredients except for the flaked almonds and hemp seeds in a high speed blender or food processor. If you are adding the optional flavourings, add them now too - apart from the cacao nibs or raw chocolate, which should be stirred gently through the main mixture before freezing. Blend on a high speed for 2-3 minutes until the blender runs consistently and smoothly on its highest speed. Taste, and add a little more sweetener, salt or flavourings to suit your tastes. Transfer to a deep container, bowl or a bread tin. Stir in the cacao nibs or chocolate, if using, or your choice of dried fruits, nuts, seeds, nut butter, berries or compotes (to create a raspberry ripple kind of taste sensation). You can enjoy instantly as it is, as a pudding / mousse / yoghurt kind of dessert, or freeze for around 4 hours (depending on the depth of your tin) or overnight to turn it into a rich, creamy ice cream.
This recipe doesn’t require an ice cream maker as previously stated, which means the texture can be a little tricky to work with, and serving the ice cream requires organisation and a little patience. Remove from the freezer 1 hour before you wish to serve. Let it thaw at room temperature for 20 minutes, and then leave to thaw gradually in the fridge for 40 minutes. When ready to serve, simply scoop single portions into bowls and top with the flaked almonds and hemp seeds, to add protein and healthy fats, as well as texture and sprinkle-like excitement.