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.

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.

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.