Whilst working-from-home during the inconsistent bouts of sunshine that constitute the British Summer, I allow myself cheeky half-hour jaunts to the park beside my block, which inevitably end with me dragging myself indoors before I succumb to a vegan Magnum. My seasonal craving for gelato, affogato and all manner of frozen sweet stuff has led me to create an ice-cream/sorbet hybrid recipe to satisfy the hot-and-bothered sweet-of-tooth this Summer.
I’ve accounted for all elements of the ultimate frozen sweet treat with nutritious ingredients – avocado provides silken creaminess, to which desiccated coconut and cacao nibs add textural interest; banana and agave bring sweetness, which is balanced with tangy, refreshing lime juice. The outcome is a citrusy, cooling delight reminiscent of key lime pie.
All ingredients used are super healthy so grab a spoon and scoff smugly…
KEY LIME PIESCREAM:
Gluten free – Dairy free – Refined sugar free – Vegan
Makes approx 5-6 servings
2 ripe avocados
2 ripe bananas
*Juice and zest of 2-3 limes
4 tablespoons of coconut water
3 tablespoons of agave syrup
Pinch of salt
1 cup of desiccated coconut
Handful of cacao nibs
1- Blend avocados, bananas, lime juice, coconut water, agave and salt until a thick, silky consistency is formed. Taste and add more lime juice or agave according to preference.
2- Stir in desiccated coconut and lime zest then transfer to a freezer-friendly lidded container.
3- Allow to semi-freeze, stirring occasionally. This should take 3-4 hours.
4- **When it is ice cream cold but still soft it is ready for serving – spoon into bowls, top with cacao nibs and dig in!
*To make lemon piescream simply swap lime juice and zest for the juice and zest of 1 and a half lemons – it’s just as yummy.
**You can make the piescream in advance if you like but you’ll need to defrost it for about 3 hours in the fridge to let it soften.