I love cooking up a storm and putting on a bit of an event around our table. It is always fun setting the table, doing some flowers and dressing up the room a little. I love the warm light and the room full of happy people talking and laughing, and hopefully enjoying their food.
There are a few challenges however. I have a vegan, a couple of vegetarians, and a gluten free person in my family circle and it can be a bit of a juggling act to cater for everybody along with the dyed-in-the wool meat eaters! I like introducing new choices to those who throw up their arms and shriek, ‘But what do they eat?’, as if there is nothing left in the whole world.
Here is one of my favourites that everybody loves, and those that don’t know think is amazing. It is delicious, creamy, rich, and a fabulous soft green colour. And you can make it without an icecream maker.
Ingredients – feeds about 4
- 1 large, ripe avocado
- 1 cup of coconut cream (from a tin)
- 1 teaspoon Vanilla (optional), or a vanilla pod scraped out and added
- 2 tablespoons of Maple syrup ( or agave syrup)
Put everything into your blender and run until smooth.
Pour into a container you can freeze, and cover. Freeze for 3 hours, or until frozen.
Take out and scrape and mash with a fork until smooth. Return, covered, to the freezer for 2 hours, and repeat the mashing etc until smooth.
Rest in the fridge for a few minutes before serving.
I want to try this with some pistachios stirred in before freezing. I think they will survive if I don’t mash too hard and then beat with the fork once the ice crystals are broken up enough. There is something about the green of the nuts and the avocado that want to be together in my mind. I served this by itself, but I bet it is gorgeous with chocolate sauce too.
Sorry I haven’t got a picture but it looks beautiful. Try it and let me know what you think.