Vegan Coconut and Avocado ‘Nice’Cream 純素椰子牛油果雪糕

Vegan Coconut and Avocado ‘Nice’Cream 純素椰子牛油果雪糕

What you guy want to do in the steaming hot weather? Are you still staying in the hot kitchen to cook and feed your families? Do you have to or do you love to? Tell me honestly!

Luckily, I don’t have to if I don’t want to sweat all over for cooking. 😍 :p Sometimes I just fancy a snack or a bowl of salad full of goodies, or maybe a bowl of cold noodle. What’s yours in the hot summer?

I started up my Instagram account more than a year since.  Looking up all my favourites bloggers is the most relaxing time. Also, is my normal routines now. I can catch lots of ideas for my cooking or baking.

This is one of the bloggers called: nice cream. Every time, he or she put the post on the IG, drooling is only my expression! I altered the recipe a bit and satisfy my intense cravings.

Vegan Coconut and Avocado ‘Nice’Cream 純素椰子牛油果雪糕 

Ingredient: 

  • 1 can Full fat Coconut milk, chill overnight
  • 2 Avocados, peeled and scoop out the flesh
  • 4 to 5 tbsp Maple syrup or Agave nectar
  • 2 tsp Fresh lemon juice

Method: 

  1. Put the avocados, maple syrup and lemon juice in a high-speed blender. Blend until smooth.
  2. Use an electric whisk to beat the coconut milk until smooth, mix with the avocado mixture.
  3. Store in an airtight container, and chill in the fridge for at least 2+ hours before serve.

Note: 

  • If you have any granola on hand, you can sprinkle some on top of the ‘ice’ cream with more syrup before serving. Or other chopped nuts will do! 

Translate to Chinese:

純素椰子牛油果雪糕:
材料:
1 罐全脂椰奶,最好預先一晚放在雪櫃。
2 只牛油果,將果肉挖出。
4 至5湯匙楓糖漿一成龍舌蘭花蜜。
2 茶匙新鮮的檸檬汁。
做法:
將牛油果,楓糖漿和檸檬汁放入高速攪拌機內,打至光滑。
可以將椰奶倒入一齊打至順滑。
將打完的雪糕放入一個真空的容器內(普通有蓋的膠盒亦可以)。冷凍2小時。可以食得啦!
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Time for the ice-cream, everyone! I wish I’m not the last one to make ice-cream for this season.

The weather here is not as hot as the Asia area, I mean they have more than 33°C usually. Luckily, we have 22 to 24°C sometimes during the daytime, and 15 to 18°C at night, lovely weather, and temperature.

Think back, I made frozen yoghurt last year, that’s so yummy as this ice cream, that one is called: Strawberry Frozen yogurt, Maybe I’ll after something else except the strawberry next year for a variety. But, I only make something in season and cheap anyway to fit my tight budget.

Vegan Strawberry Ice Cream

Ingredient: 

  • 3/4 cup Strawberry Puree
  • 1 1/2 cup Coconut milk
  • 1 tbsp Arrowroot or tapioca starch
  • 1/2 tsp Vanilla extract
  • 2 tbsp Maple syrup
  • Pinch of salt

Method: 

  1. Whisk together with 1/2 cup of coconut milk and the arrowroot.
  2. Cook the remaining 1 cup of coconut milk over the stove, let it heat until the small bubbles appear, add the maple syrup, vanilla extract and a pinch of salt.
  3. Using a hand whisk to add the arrowroot mixture, let it cook until thicken, like custard.
  4. Allow it to cool down, and chill overnight, use the ice-cream maker to churn until smooth, it take about 20 minutes.
  5. Or freeze in the freezer for 4 hours, it will start to crystallize, use a hand whisk or electrical whisk to break down the crystal until the ice cream smooth, re-freeze it until harder. Then serve.

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