By Chef: Alexandra Dawson
Posted: October 29, 2015
Difficulty/Easy
Who says you can’t eat “ice cream” and smoothie bowls in the fall/winter? It’s a great excuse to wrap yourself up in some cozy blankets and indulge. This particular recipe shares the same dense and creamy consistency of ice cream, but literally none of the same ingredients; in other words, all nutrient-rich, plant-based goodness! Avocado is used to make it ultra creamy without the over-reliance on nuts or frozen banana. If you haven’t tried this avocado raw ice cream hack, there is no time like now.
Ingredients
- ½ large banana, frozen
- ¼ ripe avocado, peel removed
- ¼ cup blueberries, frozen
- ¼ cup blackberries, frozen
- 2 tablespoons raw walnuts
- 1 cup baby spinach
- 1 – 1 ¼ cups unsweetened almond milk, depending on desired consistency
- ¼ teaspoon E3Live (optional)
Toppings ideas
- ¼ cup granola
- 1 teaspoon bee pollen
- 1 tablespoon chia seeds
- 1 cup mixed berries
- ¼ cup dried coconut flakes
Instructions
- Place all of the ingredients in a high speed blender; start with 1 cup almond milk, then while blending, gradually adding more until the smoothie has the consistency desired. Pour into your favorite bowl or glass and sprinkle on your favorite toppings, enjoy!
