This dairy-free ice cream has a decided cheesecake tartness, thanks to the apple cider vinegar and bit of lemon juice. If you haven’t yet tried making ice cream with avocado, you’re in for a treat. It adds a seemingly impossible creaminess, and the healthy fat content means it also rivals any of the richest treats you’ve sampled.
- 1 tablespoon apple cider vinegar
- 1 cup cashew milk
- 2 cups raw, unsalted cashews, soaked overnight*
- 2 ripe avocados, peeled and halved, pit removed
- 2 tablespoons honey
- 1 teaspoon cardamom powder
- ¼ teaspoon nutmeg
- 1 pinch sea salt
- 1 cup fresh blueberries
- 1 teaspoon cinnamon
- ½ teaspoon lemon juice
- 4 gluten-free graham crackers or graham-style cookies
- *For a faster option, cover raw cashews with boiling water and allow to soak for 1-3 hours.
Stir apple cider vinegar into cashew milk and allow to sit for 5 minutes.
Thoroughly rinse and drain cashews, add to a high-speed blender and process for 15-30 seconds to allow them to begin to puree.
Add cashew milk mixture, avocados, honey, cardamom, nutmeg and salt and blend until thoroughly combined and creamy. If the mixture is at all warm, transfer to refrigerator for 30 minutes to chill.
Scrape mixture into the bowl of an ice cream maker and process according to manufacturer’s directions.
Meanwhile, combine blueberries with cinnamon and lemon juice and use a fork to smash and blend slightly.
Crumble graham crackers into small bite-sized pieces and set aside.
When ice cream begins to set up, gradually add blueberry mixture and graham crumbles and allow to process until beginning to firm.
For soft-serve ice cream, serve immediately.
For harder ice cream, freeze overnight in an airtight container. Take out of the freezer and allow to soften for 15-30 minutes before serving.
Recipe and photo by Angela Sackett.