Avocado Ice Cream

IMG_20160520_102034Have you ever taken the Uber Challenge? No? Well let me explain. Essentially, you gather around with a group of friends and divulge what the Uber driver has rated you as their passenger. When I was 9 I was given an A* in charm and deportment (the deportment is a random aside, but I do wonder how I managed such a high grade as my shoulders now resemble that of a 90 year old woman..) so I was feeling pretty confident in having a respectable score.  I was rated a 4.28/5. Now, initially I thought this was a fairly positive response, I mean if I got 84% in an exam I’d be pretty chuffed. Wrong. It was bad. So bad in fact I got a lower score than a friend who opened a car  door onto oncoming traffic, resulting in the door being taken clean off. Typically The Bald One got 5/5 which was celebrated with much fist pumping and a victorious dance around the sitting room.

So, now I’m left wondering where my charm has gone. Maybe I chat too much, maybe I’m not chatty enough or maybe I should stop telling them how to drive. Yes. I think that might be the issue.

To save myself the guilt of harassing an Uber driver, I made this guilt free avocado ice cream. It’s probably more of sorbet rather than an ice cream but it remains healthy and deliciously sweet. The real bonus is that it’ll be made and  in the freezer before the Uber arrives…

IMG_20160519_172942Ingredients:

  • 2 Ripe Avocados
  • 4 Ripe Bananas
  • 10 Pitted Dates
  • A splash of almond milk

Method:

  1. Chop the bananas, pop in the freezer and leave for a few hours until frozen.
  2. In a food processor blend the frozen banana, avocado and dates. Add as much almond milk as required.
  3. Pour into a container and leave until frozen.

Directions for use: Take out the ice cream in plenty of time before serving. I made ice cream balls before my guests arrived and popped them back in the freezer, so that serving was quicker and easier. 

 

 

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