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No-churn avocado, banana, ginger & cacao ‘ice cream’
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2 ripe avocados
½ lemon, juice
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
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.
Typical values per serving:
(for 4) vegetarian/vegan
This recipe was first published in July 2021.