I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening more often than not is that they all get ripe at the same time, and I can’t use them up fast enough. My solution is to mash up the avocados with some lime juice, then freeze the mash in ice cube trays to use in smoothies, quick avocado pudding and this soft serve, which we are completely obsessed with.
This soft serve is made with just four ingredients (not including the toppings), and comes together super quickly, once you have the avocado cubes at the ready. It’s creamy, chock-full of healthy fats from the avocado, a bit tangy from the lime and very subtly sweet. A drizzle of chocolate and sprinkle of cacao nibs take it to an even more heavenly territory, but the soft serve is very good without the toppings as well. There is definitely an overarching avocado note to the whole thing, and it really works here. It’s an avocado lover’s dream, but would impress even those indifferent to avocado with its creaminess and beautiful color. Hope you’ll give this one a try :)
- 3 small to medium avocados - peeled and pitted
- juice from 2 limes
- 5 tablespoons maple syrup
- ½ - 1 13.5 oz can full-fat Thai coconut milk
- cacao nibs - for serving
- chocolate drizzle - for serving, recipe below
- ½ cup chocolate chips
- 1 teaspoon coconut oil
- Mash up the avocados in a medium bowl and mix in the lime juice. Distribute the mash between ice cube trays, place in the freezer and freeze overnight or for several hours until completely hardened.
- Combine the avocado cubes and maple syrup in an upright high-speed blender. If you have a blender with a tamper, like Vitamix, start out by adding just half of the can of coconut milk. If your blender does not have a tamper, you will likely need to add the whole can in order to get things moving. Blend until smooth, adding more coconut milk if needed.
- Serve right away, garnished with cacao nibs and chocolate drizzle, or on its own.
- Melt the chocolate chips on a double boiler. Mix in the coconut oil. The chocolate should now be thin enough to drizzle. Add a bit more oil if the chocolate needs more thinning.
I love your recipes!!
If I might be so bold as to pass along a hack I learned in a Mexican restaurant in Ft. Lee, NJ. We were having guacamole made tableside. I asked how they kept avocados from ripening all at the same time. She said they keep their avocados in the fridge, which slows down ripening. Since then, I always put my avos in the fridge.
Hi Deb,
Thanks so much for the tip! I’m constantly transferring my avocados from the counter to the fridge to get just the perfect ripeness :)
I really like the blog, ideas are great and pic are so beautiful! I have not tried many recipes yet, but definitely will! I loved the idea of avocado ice cream (looking for low carb treats) and I have tried them today. I must admit I did not follow the recipe strictly – I have added twice as much lime (as I have not remembered well while doing the mash to freeze) and I have used honey (1/2 amount from the recipe) instead of maple syrup, I have used freezed coconut milk. The taste was good while eating but left a really very bitter taste after… I’m not sure what might have went wrong, as ingredients are rather simple ones??? Too much lime might have caused it? Or connection of dark chocolate with lime? Is there any bitter taste at all in your version? What if I try lemon instead of lime?
I’m going to try it again following the recipe strictly and try is saute with no chocolate to check the results, as the idea is really great. Any additional tips appreciated!
Can I freeze avocado with no lime? O guess it would get dark… Besides loosing it’s color – is it still ok and healthy to eat?
Thank you!
Domenica
Hi Domenica,
Thank you for your kind words, so glad you’ve been liking the blog. I think the bitterness issue definitely came from too much lime. Over the years, I’ve noticed that some limes, especially non-organic ones, can be really bitter, and I’ve ruined a few dishes with too much bitter lime juice. I think if you minimize the amount of lime juice according to what is listed in the recipe, you should be ok. You could also try not including any lime juice, though it does add a nice tart note to the soft serve. The mash might discolor, or it might stay green in the freezer, I’m not sure, but it will still be perfectly edible :)