Mock-jito Mock Ice Cream (Dairy-free and Vegan)

I love avocados! Avocados have a wide range of culinary uses, ranging from sweet desserts to savoury dishes. One of my favorite recipes with avocados is an avocado milkshake made with condensed milk. Sometimes I would play around with the consistency, and I would get something similar to an avocado ice cream. Yes, I know it’s a very decadent treat, so this time I opted for something relatively lighter…enter vegan mojito avocado ice cream sans the alcohol!

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Now, I don’t have an ice cream maker and I don’t drink, so this was the result.  Though Matchachoco does not prefer the taste of alcohol, on certain occasions and festivities, Matchachoco thinks it’s good to enjoy a drink to celebrate with everyone (secretly, she just wishes she is Italian). For the record, that’s a virgin mojito drink on the photo, because I like my drinks just like my olive oil…extra virgin.

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Lame jokes aside, I think avocados make a good vegan ice cream base because of its creamy texture. Technically it’s not really ice cream because there’s no cream in it, hence the “mock ice cream” name. I find it interesting that I couldn’t taste the avocado in this recipe, so it’s worth a try if you don’t like the taste of avocados. What’s also nice about this recipe is that you don’t need an ice cream maker. The recipe is similar to making smoothies, but you get a very thick smoothie.

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The result is a refreshing mock mojito flavour using a mock ice cream base. Enjoy!

– Ricelessasian

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Mock-jito Mock Ice Cream (makes about 1 1/4 cup)

Ingredients

2 small avocados
¼ cup sweetened soy milk + ½ cup sweetened soy milk for blending (or milk, if not dairy-free or vegan)
10 mint leaves, chopped
2-3 tbsp. lime juice (depends how sour you want it to be)
1 tsp. lime zest
2-3 tbsp. sugar

Directions

  1. In a food processor, blend avocados, lime juice, lime zest, mint, sugar, and ¼ cup of soy milk.
  2. Pour mixture in an ice cube tray and freeze for a couple of hours.
  3. Once frozen, blend the frozen avocado cubes in the food processor, gradually adding the remaining ½ cup soy milk until you reached your desired consistency. Add more soy milk if needed. If the ice cream is too runny, place ice cream in the freezer for a few minutes then stir the ice cream with a spoon.

Some notes about the recipe:

  • This ‘ice cream’ hardens when you freeze it again.
  • You might have to add more sugar if you’re not using sweetened soy milk. Do note that the blended avocado mixture will become less sweet and less sour after it is frozen.
  • You can also use agave nectar to sweeten it instead of sugar. Agave nectar is sweeter than sugar, so don’t put the same amount of agave nectar as much as the amount of sugar used in the recipe.
  • I personally prefer using milk over soy milk for this recipe because it tastes creamier with milk.

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2 thoughts on “Mock-jito Mock Ice Cream (Dairy-free and Vegan)

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