Welcome back green lovers! Today is the day for another spring green dish, but now I brought to you something a bit different. We had a breakfast smoothie for starting the day energized, and a green pasta to be filled up at lunch, so now it is dessert time!!! Yay :)
Why is it green? Why not :)
Ready for the magic? I've tried to make ice cream for the first time, and it turned out pretty good, so the "what's in my pantry" method works with that too :) You absolutely don't need an ice cream machine or something fancy tool to make it.
Ingredients:
1 can coconut milk refrigerated
1/2 avocado
mint leaves (you can add a lot, the more the better)
agave (or rice) syrup
lemon juice (or orange juice)
dark chocolate
Prepare:
Refrigerate the coconut milk overnight, so the creamy and the liquid part separates. Use only the solid part. Put it in a blender together with the avocado, mint leaves, lemon juice, agave, and mix well until all ingredients are well combined. Than add it to a bowl, and freeze it for at least for 2 hours. Don't forget to stir around every 20 minutes, so it will be creamy and not crystallized. When it starts to freeze (around after 1 hour) you can put it in molds (I used a small silicon cake mold) our you can make popsicles of it, if you have the plastic mold for it.
Shave the dark chocolate on top before you serve (use a cheese grater or a vegetable peeler). If you like it with chocolate inside, than before freezing you can stir in the shaved chocolate.
Hope you will make this recipe at home, and if you recreate it, you can tag me in your photo so I can see it :) Bon apetit!
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