Clean Eating Snack

Coconut Avocado Nice Cream

non dairy
5
Average: 5 (2 votes)
(2 votes)
Coconut Avocado Nice Cream

Coconut Avocado Nice Cream - Superfood Nice Cream with a Twist!

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
264
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie264 kcal(13 %)
Protein2 g(2 %)
Fat22 g(19 %)
Carbohydrates15 g(10 %)
Sugar added9 g(36 %)
Roughage4.6 g(15 %)
Vitamin A0 mg(0 %)
Vitamin D3.4 μg(17 %)
Vitamin E2.1 mg(18 %)
Vitamin K14.3 μg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.3 mg(21 %)
Folate21 μg(7 %)
Pantothenic acid0 mg(0 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4 mg(4 %)
Potassium581 mg(15 %)
Calcium17 mg(2 %)
Magnesium29 mg(10 %)
Iron0.6 mg(4 %)
Iodine3 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids11.6 g
Uric acid2 mg
Cholesterol0 mg
Complete sugar21 g

Ingredients

for
6
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)
How healthy are the main ingredients?
Coconut milkAvocadoCoconut

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Pour avocado mixture into a shallow dish and freeze for 4 hours, stirring vigorously every 30 minutes.

5.

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.

6.

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.