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  • Betcha Can’t Vegan Avocado Blackberry Ice Cream

    Saturday, August 17, 2013

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    Please note: I received free samples of California Avocados mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.

    Sometimes a food or ingredient surprises you. Like cashews, soaked and whipped into a rich cream-like consistency or Greek yogurt that can be transformed into an amazing base for cheesecake…

    …or avocado that can be an indescribably rich and creamy base for vegan ice cream. Hence this Betcha Can’t challenge. A rich, creamy and decadent ice cream without, well…the cream!

    I first discovered this trick when I took a raw, vegan, paleo cooking class (cooking should offer some adventure, right?). While I can’t imaging whipping up feasts that require no cooking, no grains, and no protein that doesn’t come from nuts, (I mean seriously, a girl’s gotta live) I was amazed by the vegan ice cream we made.

    The best part….the finished treat is ready to serve immediately. No freezing required…so awesome!

    And while most of us get our dose of heart-healthy, high fiber avocado in the form of guacamole, this is a fun and surprising way to wow your guests (and contribute to their well being) in a way that won’t make them roll their eyes when you mention that it’s actually pretty healthy. Heck, they probably won’t even hear you talk about all of the benefits of the avocado and antioxidant-rich berries over the sound of their spoons scraping the bottom of the bowl to get every last creamy taste.

    So, wow your guests at your next summer soiree and whip up a batch of this yummy and quick ice cream (or simply make it in secret and surprise them with the “you’ll never believe the secret ingredient” announcement just as they are digging in for seconds :))

    Let me know what you think!

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    ©2013 Kindred-Kitchen / Nancy Granada

    Betcha Can’t Vegan Avocado Blackberry Ice Cream

    servings: 4 | time: about 10 minutes

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    1 large ripe avocado
    4-5 cups frozen blackberries (or whatever berry you prefer)
    1/2 cup honey (or to taste)
    1 tsp. real vanilla extract
    Juice of 1 lime
    pinch of salt


    1. Cut the avocado in half and spoon the flesh from the peel. Discard the pit and peel and place the avocado in a the bowl of a food processor. Pulse on high 4-5 times just to break the avocado up

    2. Add all of the other ingredients and turn the food processor on medium until the berries start to break down. Be sure to stop the processor and scrape the sides of the bowl with a rubber spatula

    3. Turn the food processor on high and allow the mixture to blend for a couple of minutes, again being sure to stop to scrape the sides every 30 second or so

    4. Once you’ve allowed the mixture to blend for 2-3 minutes, move to the pulse function and check the mixture often. You want it to be the consistency of gelato or a thick milkshake

    5. Serve immediately (garnish with dark chocolate chips or shaved chocolate (vegan if you prefer)

    6. Storing: This recipe really should be eaten right away. It will keep in the freezer for a couple of days, you’ll just need to take it out to allow it to thaw for 10 minutes or so before serving


    One response to “Betcha Can’t Vegan Avocado Blackberry Ice Cream”

    1. Definitely fascinated by this one – would love to make it for my dad whose favorite ice cream is blackberry 🙂

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