i received free samples of california avocado 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.
first off, i solemnly promise that all posts here on out will not be morphing vegetables and legumes (and technically, fruits) into unsuspecting desserts. i do also promise that this one and the last post are 1000% worth the mutation. yes, 1000.
so back to these darlings… when the the recipe redux gave us the opportunity to develop a recipe using california avocados fit for a summer party, i knew just what i wanted to make.
i have been intending to make avocado ice cream for a while now. i’ve seen it around on food blogs for years! (maybe second in popularity to the famous banana “ice cream” used to make these lovelies.)
what says backyard barbecue, pool party, summer fun more than toasted marshmallows, chocolate, and popsicles?
avocados create a creamy and smooth, dairy-free ice cream. and did you know they have more than 20 vitamins, minerals, and phytonutrients per ounce? not something most popsicles can boast.
add some anti-oxidant-rich cocoa, the charred summer flavor of toasted marshmallows, and a hint of sweetness… those chocolate-smudged faces will be smiling.