This is a delicious dairy-free ice cream recipe I used for my daughter before she outgrew her milk allergy.
By Andrea Mulder-Slater
My daughter’s first experience with ice cream (at the age of two) resulted in head to toe hives.
She LOVED the taste but the reaction was pretty scary.
Afterwards, I tried to compensate by making frozen fruit pops but by then my girl was pretty aware of the difference in taste. Then – an aha moment happened – thanks to a mom friend of mine. “Use avocados” she said. Of course! And off I went to find a recipe. The Love Veggies and Yoga website provided me with the answers I needed. I modified their avocado ice cream recipe to suit our needs and here is what I came up with.
Fortunately, my girl outgrew her milk allergy but she still enjoys the taste of this dairy-free version.
What You Need:
- 1 avocado
- 1 banana
- 1/2 cup rice milk (or almond milk, or oat milk)
- 5 strawberries (or other fruit – ie: grapes, blueberries, watermelon, etc.)
- a splash of water
- An ice cream maker (optional)
What You Do:
Blend mixture until smooth using a blender. (I used a Vitamix® at high speed for short duration.)
If mixture seems too thick, just add a bit of water.
Pour mixture into ice cream maker. If you don’t have one, just freeze the mixture in a container in the freezer.
Note: You can use any kind of milk alternative (almond, oat, etc.) instead of rice milk. It just happened to be what we had in the fridge. And, if you have a real sweet tooth, you can use sugar. A hint of vanilla extract would be a nice touch and if you are a chocoholic – some dairy-free chocolate could be added as well. I used strawberries but any fruit could be included – or left out altogether. It’s really a fool-proof recipe that you can alter to suit your needs and tastes. The key though is the avocado and banana. They give this recipe the needed creaminess.