Friday, April 29, 2016

Avocado Raw Icecream

Serves: 4 to 6


Avocado, ripened - 3
Fresh Mint Leaves - 7 to 8 (optional)
Lemon Juice - 1 tablespoon
Agave Nectar - 1 cup (try using Sugar instead, if you prefer)
Salt - a pinch
Fresh Cream - 1 1/2 cups


  1. Halve the avocados and scoop out the pulp.
  2. Take the avocado pulp, fresh mint leaves, lemon juice agave nectar and salt in a blender and blend into smooth puree.
  3. Now add fresh and blend until the mixture is creamy.
  4. Pour into a flat bottomed glass or metal container and freeze for 4-5 hours.
  5. Chop the frozen mixture into small pieces and blend until it is smooth without any lumps. Be quick so that it does not melt.
  6. Transfer the blended mixture back to the flat bottomed glass or metal container and freeze for 7- 8 hours.
  7. Scoop out the icecream and serve topped with chocolate sauce / ganache.


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