Coconut Avocado Nice Cream
Coconut Avocado Nice Cream - Superfood Nice Cream with a Twist!
Healthy, because
Even smarter
Nutritional values
In addition to the good fats, avocados, which are rich in fat, also contain the enzyme lipase, which boosts fat burning in the body. With nine grams of dietary fiber, just 100 grams of coconut cover almost a third of the daily recommended minimum of 30 grams; this promotes good digestion and provides long-lasting satiety.
Even if you don't get a coconut to serve, you can still enjoy the delicious ice cream: either use regular dessert bowls or pour the ice cream into a halved and seeded honey or galia melon.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 organic lime
- 1 Vanilla bean
- 2 ¼ ozs coconut sugar
- 3 mature Avocados
- 7 ¼ ozs Coconut milk
- 3 Peppermint
- 3 small Coconut
- ½ oz Shredded coconut (3 TSP)
Preparation steps
Rinse lime under hot water, rub dry, grate peel and squeeze out juice. Cut vanilla bean in half lengthwise and scrape out pith with a knife.
Bring coconut blossom sugar with vanilla bean, pulp, lime zest, juice and 3 ounces water to a boil. Boil for 10 minutes over medium heat. Then remove from heat and let cool. Remove the vanilla bean from the syrup.
Halve the avocados, remove the seeds and lift the flesh out of the skin with a spoon. Wash the mint, pluck off the leaves, dab dry, set aside a few for the garnish, cut the rest into fine strips. Finely puree avocado flesh in a blender with syrup and coconut milk. Fold in mint strips.
Pour avocado mixture into a shallow dish and freeze for 4 hours, stirring vigorously every 30 minutes.
To serve, pierce the "eyes" of the coconut with a screwdriver and pour the coconut water into a bowl (store the coconut water in the refrigerator and use it elsewhere). Using a gentle twisting motion, gently tap coconut with a hammer to open the center of the fruit and cut each in half.
Remove ice cream from freezer 10 minutes before serving and allow to thaw briefly. Then cut out large balls with an ice cream scoop. Fill coconut halves with 1 scoop each, garnish with mint leaves set aside and sprinkle with coconut flakes.
