December 31, 2017
Blueberry Ice cream
With avocados, we have only two options: either we love them and eat them in every possible way, or we can’t stand the taste. If you are in the second group, let me reassure you: avocados can be “camouflaged” perfectly and you will not even know that the dish contains them. This skill also comes in handy when it comes to introducing avocados into the diets of children, who tend to belong to the second group of avocado lovers. The combination of frozen blueberries and creamy avocado works great as a quick and healthy dessert. Frozen blueberries make a perfect substitute for ice cream.
INGREDIENTS
- 1 large ripe avocado
- 60 g (or more) frozen wild blueberries
- 2-3 teaspoons Live & love Erythritol with stevia
- 0,5 dl sweet cream or Greek yoghurt
- 2 spoons of Blueberry spread Live & love for dressing
METHOD
Blend all the ingredients in a blender or with a powerful stick blender and place in serving bowls and garnish with fresh blueberries. Adjust the frozen blueberries as desired, as well as the sweet cream. The ingredients listed are for guidance only. Greek yoghurt can be substituted for the cream. Add sweetener as desired.
You can watch the ice cream preparation in the Challenge Kitchen show – click the video below.
Enjoy!
MY TIPS
- Serve the ice cream immediately after it’s prepared. Freezing will change its texture, making it denser and harder. You can also use it to make popsicles (just fill the molds for popsicles with the mixture).
- You can watch the ice cream preparation in the Challenge Kitchen show – click the video below.
INTERESTING POSTS
Used products:
INTERESTING POSTS
You must be logged in to post a comment.