So did anybody else just find out that February is avocado and banana month? I don't know how I call myself a foodie and didn't know that but I literally just found out Sunday. Knowing that I only had three more days of this fun month and I wanted to officially be enjoying an avocado banana treat for ONLY this month, I had to make something that would go quick and I already made banana bread, remember? What can you make that doesn't stay around long.... avocado cookies? Gross. Avocado banana ice cream.....? YES! And mmm is it delicious!
All you'll need, you probably already have in the fridge and pantry.
- 1 ripe avocado
- 1 banana (the more rotten the better... also it would good if it were frozen, but if not it's okay)
- 1/2 cup milk (i used almond but any would work)
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cup ice
Peel and split your avocado, break up your banana into chunks and throw them both into your blender, food processor or Vitamix. Toss in the vanilla extract, honey, milk and ice and blend to a pulp! Really blend it well to make sure there are no solid ice chunks left in there.
(excuse the not so great few photos...)
Once blended, pour into a freezer safe container and let it freeze! Because it's fairly liquidy, you'll want to give it a good amount of time in the freezer to really get solid. I could only wait about 5 hours, which is why mine was a little soupy... if you gave it overnight or made it in the morning and served it that night after dinner, you'd be golden!
I recommend this as a good old fashioned after dinner dessert OR it could be the easiest way to make a fancy "palette cleanser" for in between courses at your next dinner shindig. Also I think next time I make it I'll serve it in tiny espresso cups as a starter to brunch!
Enjoy the last few days of avocado banana month!
xox
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