zoom No-churn avocado, banana, ginger & cacao ‘ice cream’

    Save to your scrapbook

    No-churn avocado, banana, ginger & cacao ‘ice cream’

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    No-churn avocado, banana, ginger & cacao ‘ice cream’

    • Preparation time: 10 minutes + freezing

    Makes: 500ml

    Ingredients

    2 ripe avocados
    ½ lemon, juice
    4 bananas
    40g stem ginger, finely chopped (plus 4 tbsp of the syrup)
    4 tbsp cacao powder
    2 tbsp agave or maple syrup
    Splash of oat milk alternative, if needed

    Method

    1. Scoop the avocado flesh in chunks from the skins (discarding the stones and skins), and squeeze over the lemon juice, then add to a large freezer bag or sealable container. Peel the bananas and break up into chunks, then add to the avocado bag. Seal, then place in the freezer and leave for at least 2 hours, or until frozen.

    2. Once firm, place in a food processor, along with the stem ginger, its syrup and the cacao and agave or maple syrup.

    3. Blitz until smooth, then transfer to a freezerproof container, cover and freeze for another 6-8 hours, or until firm but easily scooped.

    4. Freeze for up to 1 month. When ready to use, remove and leave at room temperature for 15 minutes. Process with a little milk alternative, if needed, until smooth again and serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary