Despite that some say you lose your cravings after awhile without, ice cream has been one of those foods that I still pine for after dinner. My healthy trend of plain fruit just can’t compete. For me, an apple just doesn’t satiate like the fatty creamy goodness of ice cream.
After watching a biography show on Ben & Jerry’s ice cream, I was inspired. I hadn’t had ice cream in nearly two years. I use to be an addict, consuming a pint of coffee heath bar crunch night after night, roughly 1,200 calories. Did this dairy overload made me sick? Very. But some how I ignored the pain until my digestible system screamed “no more.“
For a while, I desperately tried to find alternatives. I sampled everything the super-market had to offer: soy, nut, and coconut-based substitutes. None met my standards. So I gave up, until GI Jane brought over her SCD compliant Mango Coconut Ice Cream. As soon as it touched my lips, a spark went off. It had the consistency of milk-based ice cream.
The base is homemade coconut milk, which at first seemed too time consuming to be worth it, so I continued to crave. When the Vermont ice cream makers story popped-up, it was time to act. I looked around to see what ingredients I had. There were six ripe avocados begging to be used. Avocado ice cream? A bit unorthodox but I figured they already have a smooth texture that would complement a cream alternative. Plus, their vibrant green would at least make for a bold presentation.
I begin by making the coconut milk, which surprisingly took just a few minutes.
Avocado Ice Cream – Dairy-free, Gluten-free and SCD
3 cups coconut milk
3 ripe hass avocados
Juice of 1 lemon
⅓ of honey
Combine ingredients in a blender and mix until smooth. Refrigerate mixture until it is very cold. Then pour it into an ice cream maker. Churn, freeze and enjoy.