This is a delicious dairy-free ice cream recipe I used for my daughter before she outgrew her milk allergy.
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.