Whenever I go to the states, admittedly only twice so far, I come home with some kind of kitchen device. On my last visit, I bought a kitchenaid, and on this visit, I bought the ice cream attachment for that. I’ve been wanting this attachment for AGES so I was pretty excited to get it to say the least!
It did however, still take me nearly a month to use it but hey, that’s life. You get so caught up on the day to day stuff, you forget that there’s new gadgets to play with!
My first ice cream experiment is this easy, peasy, lemon squeezy recipe that I think you’ll love.
It’s rich, creamy, tasty, tangy, and crunchy. And the best part? It only requires 4 ingredients!
This recipe requires an ice cream maker. If you don’t have one, you can always freeze the mixture and intermittently mix it (every 2 hours or so) to aerate it so you get that creamy ice cream consistency and no ice crystals. I haven’t personally tried this so can’t vouch for the end result.
Makes about 550 mls
1 1/2 cans of coconut milk (I used full fat)
2 medium ripe avocado
Stevia* to taste
1 lime, zested and juiced
Good handful of unsweetened coconut flakes (optional but highly recommended for texture)
Place all of the ingredients, except coconut flakes in a powerful blender and blend until smooth. Taste and adjust sweetness.
Pour into your ice cream maker (one that you have left in the freezer overnight of course)!
Churn for about 10 minutes, until it reaches a creamy, ice cream consistency.
Pour into a tray and place in the freezer to set some more as it will be quite soft at this stage. Or you can eat it as is!
To serve, remove from freezer, let it soften for 5 – 10 minutes, add the coconut flakes if using and enjoy.
*I use powdered stevia leaf, which is green in colour. You can buy it from Alfalfa House in Enmore if you’re in Sydney. Otherwise regular stevia works too.
This is best enjoyed sitting in the sun, licking the drops of your fingers.
Peas, love and mungbeans