This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.
We really love Avocados at our house. Avocados were the first food I fed all three of my babies when they graduated from a milk-only diet and they are still enjoying them years later. I sometimes plan entire meals around a ripe avocado I find in the pantry and I've been known to base my menu selection when restaurant dining on whether or not a dish is served with a side of avocados or guacamole. (Like my shopping bag? You can find it, and more, here: Avocados from Mexico Cafe Press store )
My idea of a perfect snack almost always involves guacamole dip with chips and veggies. We also enjoy sliced avocado on our favorite soups, like White Turkey Chili and Chicken Enchilada Soup. However, our favorite way to enjoy avocados lately is in the form of ice cream!
Avocado Coconut Ice Cream
Ingredients2 ripe avocados (about 1 lb), chilled
1/4 cup sugar
1 can (14 oz) sweetened condensed milk, chilled
1 can (13.5 oz) coconut milk, chilled
the juice from one small Meyer Lemon
DirectionsPit the avocados and scrape the flesh into the bowl of a food processor. Add the sugar and freshly squeezed lemon juice and pulse in processor until smooth. Add sweetened condensed milk and coconut milk and pulse until blended.
Pour mixture into an ice cream maker and freeze according to manufacturers instructions.
For firmer ice cream, freeze a metal bowl. After removing mixture from ice cream maker, transfer to metal bowl and freeze for an additional 2 hours, or until desired firmness is reached. Makes 1 qt.
(Adapted from Sunset Magazine)
If you enjoy Avocados from Mexico as much as I do, then you might have fun with the Share the Avocado Love Facebook app.
I am enjoying an Avocado wallpaper on my desktop now that is making me hungry every time I sit down to the computer!