Avocado Ice Cream
This Avocado Ice Cream is a creamy, dairy-free treat that’s both indulgent and nourishing. Made with ripe avocados, it has a naturally smooth texture and subtle sweetness that’s perfect for a healthy dessert. Refreshing, easy to make, and full of good fats – it’s a guilt-free way to cool down on a warm day.
INGREDIENTS:
- 2 ripe avocados
- ½ cup almond milk sugar free
- ¼ cup maple syrup, honey or other liquid sweetener
- 1 Tablespoon coconut oil, measured in a liquid state
- ¼ teaspoon peppermint extract sugar free
- ¼ cup dark chocolate chips
INSTRUCTION:
Pre-heat oven to 350°. Line a baking sheet with parchment paper. Add pecans to the sheet and toss with maple syrup and sea salt. Bake for about 10 minutes. Remove from oven, toss and allow to cool completely. This step can be done a day in advance.
Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside.
Heat 1 teaspoon oil over medium heat in a medium sauté pan. Add diced onions and cook until translucent and starting to brown, about 7-8 minutes. If you’re using raw or thawed corn, you can add it to the sauté pan with the onion for extra flavor. If you’re using leftover grilled corn, there’s no need to add it.
Grab 3-4 plates and load on salad ingredients starting with a base of greens, shredded chicken, corn, onion, blueberries and maple roasted pecans. Serve with maple balsamic dressing, allowing everyone to add as much or as a little as they’d like. Store any leftover dressing in the fridge for later.
Enyoj!!
