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| Three scoops please. |
The best way to celebrate is of course by having the vanilla, the chocolate, the strawberry, and the other traditional flavors that spark your fancy. But what about our delicious green yummy versatile avocado friend? Yes, yes! I may have an alarming addiction, but how can I ever stop eating them raw or otherwise. They're just so out of this world amazing!
Last week, I made a delicious raw avocado lime cheesecake and decided not to waste the leftovers by using them as ice cream components. Although, I lost pretty green coloring along the way, the avocado flavor is still present and as tasty as ever in this cold infectious treat.
90 degree weather be darned.
Vegan Avocado Lime Cheesecake Ice Cream Ingredients and Preparation
Crust
1 1/2 cup walnuts
4 pitted dates
1 teaspoon cinnamon
1/4 teaspoon ginger
Cheesecake
1 cup raw cashews, soaked
1 ripened avocado
2 tablespoon coconut oil
1 tablespoon agave nectar
1 teaspoon vanilla
zest and juice from 2 limes
Combine crust ingredients into a blender or food processor until it reaches desired consistency (when it all is cohesive and slightly sticky).
Press onto parchment papered pan and refrigerate.
In a blender combine all the cheesecake filling ingredients.
Pour this atop of prepared crust.
Refrigerate overnight.
You can stop right here and enjoy the cheesecake, but for ice cream makers....
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| OMG! Yum! Good in or out of ice cream! |
Take a couple of slices (two hefty ones), freeze for two hours, place into a blender, and combine with 1 1/2 cup of dairy free milk. I used almond, but full fat coconut would probably be better (and won't steal green color). Don't blend too much- those crust pieces add delicious texture to the ice cream!
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| Squeeze extra lime juice (if desired) & top with julienne avocado for a beautiful presentation. |
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| Sweet, sweet heaven... |
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