Sho! Is it just me, or are we cooking under the sun out here?!
Honestly, it feels like we are living inside an oven. Someone, please turn the temperature down—this heat is no joke!
But hey my dear reader, you know I would never leave you hanging in this kind of weather. And today, I have got something extra cool lined up for you—we are making ice cream!
But hold up… this isn’t your usual strawberry or vanilla scoop. Nope. This one’s got a surprise twist: avocado. Yup, avo in ice cream! Sounds a bit wild, right? But trust me, it’s a game-changer.
Say hello to the Peppermint Crisp Avo Ice Cream. I know, it sounds like something that shouldn’t work—but somehow, it totally does. And it’s exactly what you need to survive this heatwave.
So… what do you say?
Willing to take a walk on the wild side of ice cream flavours?
Got an avo sitting in your kitchen looking lonely and unloved?
Craving something cold, creamy, and just a little bit unexpected?
Then grab that avo, pull up a chair, and let’s do this! We are about to whip up some minty, crunchy, avo-infused magic that will have your taste buds doing a happy dance.
How to make Peppermint Crisp Avo Ice Cream
Serves: 4
Preparation time: 10 minutes + freezing
Ingredients:
- 1 avocado, chopped
- 500 ml (2 cups) cream
- 385 g tin condensed milk
- 49 g Peppermint Crisp chocolate, finely crushed
Method:
- Blitz the avocado until smooth. Add half of the cream and blitz until combined. Stir through the remaining cream, condensed milk and chocolate.
- Freeze for about 8 hours, beating every few hours, to break up ice crystals until it has the consistency of soft serve.
Serving suggestion:
- Serve in ice cream cones with extra Peppermint Crisp sprinkled over. Garnish with mint leaves (optional).
*The image and recipe were supplied by The South African Avocado Growers’ Association
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