Over at one of my favorite gluten-free blogs, The W.H.O.L.E. Gang, a revolution is occurring. That’s right, a Food Revolution! Every day for 30 days, a different guest blogger is posting tips and a recipe using REAL food, in an attempt to further the Food Revolution brought about by Jamie Oliver. I’ve been following along eagerly, and I’m learning so much. Now, it’s my turn. If you visit The W.H.O.L.E. Gang here, you can check out my post about getting creative in the kitchen and where I share my quinoa salad recipe.
Of course, as I mention in my post, eating healthy isn’t all lettuce, all the time. It’s not even all about salads, although I love salads. Eating healthy also includes treats, and even ice cream! Of course, I’m not talking about the corn syrup-laden stuff found in a cardboard carton, full of preservatives and stabilizers. That’s not real food. And ice cream is so easy to make at home (and it can be economical!), that it should become part of your regular summer routine! (Your kids will love you for it.) This ice cream recipe came about as a result of too many avocados. You see, I belong to the Foodbuzz Tastemaker Program, and recently was lucky enough to receive a supply of California Avocados. I was excited, but when they arrived, I found that I had 13 perfectly ripe avocados. I knew I had to do something fast in order to use them at their prime – and making guacamole alone wasn’t going to cut it. Then I remembered an episode of Top Chef Masters, where Rick Bayless made an avocado ice cream. It was an “a-ha!” moment for me – I saw avocado ice cream in our future.
I surveyed what I had on hand. I didn’t have all of the ingredients that Rick used in his recipe, so I had to improvise. I grabbed a can of coconut milk, some honey, some almonds, and almond extract. Avocados, honey, almonds…sounded good to me! I toasted the almonds and chopped them, blitzed all of the other ingredients in the food processor (which took all of about a minute), and threw everything but the almonds in the ice cream maker. After folding the almonds in, and placing the ice cream in the freezer, all that I had left to do was wait. (And wash a few dishes, but hey, everything comes with a price.)
A few hours later, what emerged from the freezer was the creamiest, silkiest ice cream I’d ever eaten. While it didn’t really taste of avocados, it was gorgeously green and so good. It was a healthier treat (avocados are a great source of fiber, vitamin K, and potassium), but rich enough that it would be hard to over-indulge. In my mind, that’s a great combination.
Almond-Honey Avocado Ice Cream, adapted from Rick Bayless
1/3 c whole almonds, toasted
2 c avocado puree (4-5 Haas avocados)
1 c coconut milk
1 c honey
1 T tequila or other alcohol (can be optional, but your ice cream will set harder without it)
1 t almond extract
Chop almonds coarsely and set aside. Place avocado, coconut milk, honey, tequila, and almond extract in a food processor or blender and puree until well combined and silky smooth. Transfer to an ice cream maker and process according to manufacturer’s directions. Eat immediately for soft-serve, or freeze for a few hours. (No ice cream maker? Check out how to make ice cream without it!)
Also, check out Foodspring.com, where Amy of Simply Sugar and Gluten Free is currently competing in a blog contest! She’s the ONLY gluten-free blogger there, and she needs your support! Please vote and rate her post, and spread the word with friends!