I’m not sure if it is the best way to keeping cool in summer, but this is how we do it in our house, we eat ice-cream! Minty ice cream with luscious creamy avocado and dark chocolate.
We loved the cooling effects of the peppermint in combination with the slight bitterness of the dark chocolate in the mixture. I used condensed milk to add sweetness and to keep the recipe as simple as possible since simple is the only way to go on school holidays.
My oldest child is the biggest fan of this minty flavoured ice-cream, in fact, it was her idea to make this ice cream, and she was the one who devoured most of it!
2 large ripe avocados
1/2 tsp natural green food colouring (optional)
1 1/2 tsp peppermint essence or to taste
450ml whipping cream
1 can sweetened condensed milk, chilled
1/2 cup dark chocolate chips
- Peel and deseed avocados, then whizz them till smooth in a food processor with food colouring and peppermint essence.
- In a large bowl or bowl of stand mixer, whisk whipping cream till stiff peaks.
- Gently fold avocado and condensed milk with the whipped cream. Add chocolate chips and gently fold to evenly combine.
- Move mixture to a container or a bread pan. Freeze for 6-8 hours or overnight.