I decided to have some fun with the girls and make Avocado Ice Cream and Chips for dessert! I had seen green ice cream with chips to look like guacamole and chips on tv, in a magazine or something years ago. I decided to make a clean version using avocado and coconut milk. For the chips I used sprouted Ezekiel tortillas, baked into chips, with a little coconut oil and cinnamon coconut palm sugar.
Avocado Ice Cream and Chips
Makes 6 servings
1 1/2 large Haas avocados
zest of 1 lime
juice of 1 lime
1 1/2c canned coconut milk, cold (Refrigerated so the fat is solid be sure to stir it so it isn’t just the watery part or all solid. You can shake the can and pour 1 1/2 cups into a bowl and then refrigerate as well. The remaining coconut milk can be used for a smoothie!)
sweetener of choice (used 2 packets of Stevia In The Raw)
6 sprouted Ezekiel tortillas (used Food For Life Taco Size Ezekiel Tortillas)
1 TBSP melted coconut oil
cinnamon sugar (used 1 tsp cinnamon 2 TBSP Navitas Naturals Coconut Palm Sugar)
6 strawberries chopped/diced, optional
6 mint leaves chopped, optional
Preheat oven to 400. Grate lime zest, and juice lime, into Vitamix. Add cold coconut milk, sweetener, ice, and flesh of avocado to Vitamix and blend until smooth. At this point it was soft serve, you can use it like this or refriderate to make it firmer. I put mine in the refriderator for about 10 minutes while I made the chips. Place tortillas in the oven and bake for approx 3-4 minutes per side. You don’t want them to burn so watch them. Remove tortillas from the oven and brush with coconut oil, I didn’t use the whole tablespoon. Sprinkle with cinnamon sugar and serve with Avocado Ice Cream. Garnish with optional mint and strawberries. Enjoy!