Tag Archives: avocado

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!


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.


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.


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

– Ricelessasian


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


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


  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.


Avocado Lovers’ Double Chocolate Beet Cupcakes

Welcome to Underground Culinary Lab!


To start off, me and my partner-in-crime (PIC), also known as Ricelessasian, wanted to begin our journey into the food blogosphere by creating a healthy yet decadent dessert. We love the idea of pairing a nutritious & fresh ingredient with a higher calorie item because we truly believe and live by the idea that there IS such a thing as a ‘healthy’ dessert that avoids compromising its delicious flavour.

We chose a wonderful recipe that we were both inspired by when we attended a Healthy Baking event at school. Few people would think of using beets in their desserts, let alone in cupcakes, because of their ‘earthy’ flavour, but we appreciated the subtleness of the beet flavour in the final chocolate cupcake product. TIP: using beet puree is an awesome substitute to using red food colouring that is au naturel when making THE People’s Choice dessert: Red Velvet Cupcakes.collage1
Just recently, Ricelessasian thought of a way of ‘tweaking’ the recipe to making it even more nutritious…and at the same time, taste good! Instead of just plain dark chocolate frosting, we incorporated avocado to ‘up’ the omega-3 fatty acids (the GOOD fats), which made the frosting richer and more luscious. Though I doubted how it would taste like at first, just like I do with the notion of savory desserts, I love…love…loved them! The three empty cupcake liners are good evidence of that.

Hope you enjoy them too!


A note from Ricelessasian: Don’t put as much frosting as we did in each cupcake or it’ll be too rich. I got carried away with the frosting. 🙂


Chocolate Beet Cupcakes (makes 11-12 cupcakes)
Original recipe by Maria. The only change we did was replacing the butter in the recipe with non-hydrogenated margarine.


1/4 cup non-hydrogenated margarine or butter
3/8 cup white sugar
1 egg
2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
Pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
5/8 cup skim milk
1/2 cup beet puree*

*To make beet puree, boil peeled beets in unsalted water until fork tender (it took us about 45 minutes). Once cooked, let the beets cool and slice into chunks. Puree beets in a food processor.


  1. Preheat oven to 350 degrees F.
  2. Sift together flour, cocoa powder, salt, baking powder and baking soda in a bowl.
  3. In a separate bowl, cream non-hydrogenated margarine and sugar together. Add egg and vanilla; mix well.
  4. Mix flour mixture and wet ingredients (beet puree and milk) in three alternating batches, starting and ending with flour mixture. After each addition, beat well and scrape down sides and bottom of bowl.
  5. Fill 11-12 cupcake liners with the batter evenly. Bake just until a toothpick inserted in the centre of the cupcake comes out clean, about 15 minutes.

TIP: To get fuller looking cupcakes, make only 11 cupcakes.


Chocolate Avocado Frosting (enough to frost 12 cupcakes with some leftovers)


2 large avocados
~50 g chocolate of your choice (we used 72% dark chocolate)
1/2- 1 cup powdered sugar*
1/4 cup cocoa powder
Skim milk (optional)

* Amount of sugar depends on what type of chocolate you use. Since we used 72% dark chocolate, we used 1 cup powdered sugar.


  1. Melt chocolate using double boiler or by heating in the microwave in 30 second intervals, mixing the chocolate in between intervals. This will prevent the chocolate from being overheated.
  2. Puree avocados in a food processor. You might have to add some skim milk if you have a difficult time pureeing the avocados. Add cocoa powder, powdered sugar, and melted chocolate to the avocado puree. Blend well.
  3. Refrigerate for at least 45 minutes to stabilize the frosting.

Feel free to make any adjustments to the amount of ingredients we used. This frosting has a strong dark chocolate twist to it.