num.
num. num.
num num yum.
humma numma yumma numma...(it's that good!)
I was at Target the other day and there in the picnic section on special was nothing more than a Sunbeam Gel Canister Ice Cream Maker for $19!!! I've been eyeing these pups...but often hesitated as i feared ownership of one might take a toll on my waistline (have not, waistline not). However, given such a good deal, how could i possibly leave without one?
Back home i put the canister in the freeze overnight, anxiously awaiting the moment i get to try my hand at making raw non dairy frozen treats (just in time for summertime!). This INSANELY, REDICULOUSLY, AMAZING sorbet/i-scream is beyond the bees knees. I mean....move over gourmet magazine...i've figured it all here. The best thing - THREE INGREDIENTS: 1 whole baby coconut, 1 avocado, and 1/4 cup of agave. Really? How bad can you feel indulging in natures bounty? I did finish with a fourth ingredient that i would highly recommend: raw cacao nibs. Holy Choco Avo Coco Crazy - this is dessert paradise....and all that's required is a cleaver to crack your coco, a blender to get things moving, some freezing time, and your ice cream maker. I know, I know...some of you are saying...i don't have an ice cream maker. This is fine. You really do not need, but you'll get a slightly different consistency. (no ice cream maker?): After blending you are going to put it in a glass container in the freeze and stir it up every hour or so.
This is how we do it:
crack the coconut at the top.
dump some of the coconut water in the blender (i would shoot for 1/2 cup or as much as needed to get things moving. I used quite a bit more, but the ice cream froze up too much once stored in the freezer after initial serving.)
crack the coconut in half and scoop out all of the pulp peeling off any of the shell that sticks to the flesh.
Slice a medium to large ripe avo in half, remove the pit, and squeeze the contents of each half into your blender.
add 1/4 cup agave syrup.
blend.
empty contents to a bowl and store in your freezer until nearly frozen.
Once nearly frozen add to your ice cream maker and follow manufacturers directions, or simply leave in the freeze and stir every hour or so until it reaches the consistency you want. Alternately, you could put the nearly frozen treat into your food processor with the S blade.
Indulge!
Back home i put the canister in the freeze overnight, anxiously awaiting the moment i get to try my hand at making raw non dairy frozen treats (just in time for summertime!). This INSANELY, REDICULOUSLY, AMAZING sorbet/i-scream is beyond the bees knees. I mean....move over gourmet magazine...i've figured it all here. The best thing - THREE INGREDIENTS: 1 whole baby coconut, 1 avocado, and 1/4 cup of agave. Really? How bad can you feel indulging in natures bounty? I did finish with a fourth ingredient that i would highly recommend: raw cacao nibs. Holy Choco Avo Coco Crazy - this is dessert paradise....and all that's required is a cleaver to crack your coco, a blender to get things moving, some freezing time, and your ice cream maker. I know, I know...some of you are saying...i don't have an ice cream maker. This is fine. You really do not need, but you'll get a slightly different consistency. (no ice cream maker?): After blending you are going to put it in a glass container in the freeze and stir it up every hour or so.
This is how we do it:
crack the coconut at the top.
dump some of the coconut water in the blender (i would shoot for 1/2 cup or as much as needed to get things moving. I used quite a bit more, but the ice cream froze up too much once stored in the freezer after initial serving.)
crack the coconut in half and scoop out all of the pulp peeling off any of the shell that sticks to the flesh.
Slice a medium to large ripe avo in half, remove the pit, and squeeze the contents of each half into your blender.
add 1/4 cup agave syrup.
blend.
empty contents to a bowl and store in your freezer until nearly frozen.
Once nearly frozen add to your ice cream maker and follow manufacturers directions, or simply leave in the freeze and stir every hour or so until it reaches the consistency you want. Alternately, you could put the nearly frozen treat into your food processor with the S blade.
Indulge!
No comments
Post a Comment