avocado

I know I’ve mentioned my addiction to Instagram reels. Some of you reading this have to relate. I’ve been intrigued enough by several reels to experiment. I had two recent fails completely unrelated to ice cream, which I will share in another post, but this one was a success. If it passes the husband who loves sweets and ice cream test, it must be good. Right? My grocery just had a special on avocados, 7 for $7 or $1.99 each. So, of course, I bought seven. We had Navajo tacos the other night with guacamole. I’ve had avocado toast. And now we have avocado ice cream. I modified the recipe a bit, but it’s very quick and easy, and maybe even a little bit healthy. Avocados have carotenoid and antioxidant lutein for eye health, they are a great source of potassium and folate…a B vitamin, they are a good blood sugar stabilizer, and they contain healthy fats, fiber, and magnesium. Plus they taste amazing! So make this ice cream, and enjoy every healthy bite.

Ingredients:

2 ripe avocados peeled and diced

2 T fresh squeezed lemon juice

1 can sweetened condensed milk

2 cups of heavy cream for whipping

1/3 cup sugar

1/2 heaped cup shelled salted pistachios

Combine avocado, lemon juice, and sweetened condensed milk in a blender or food processor. (I used my Nutri-Bullet because it’s less cleanup). Process until smooth and creamy.

Using a hand mixer or a stand mixer whip the heavy cream, gradually adding the sugar. Beat until stiff peaks form.

In a large bowl gently fold one third of the cream into the avocado. Repeat until all of the cream has been incorporated taking care not to over mix.

Lastly, fold in the pistachios.

Transfer the ice cream to a loaf pan, cover tightly with Saran Wrap, and freeze.

Freeze for several hours. Scoop and serve.

I sprinkled on mini chocolate chips because almost everyone loves chocolate. You could add strawberries, chocolate syrup, or any topping of choice. Don’t be afraid to try this, and think of all the health benefits of avocados as you eat your dessert.

NOTE: Feel free to substitute monk fruit or another sweetener for the sugar when you’re whipping the cream. I like a salty and sweet combo, but you could choose unsalted pistachios or another nut entirely.

Several years ago we started hosting or going to house parties with a small group of good friends on New Years Eve rather than going to restaurants or bars or large organized galas. Maybe it’s the iffy Michigan weather that makes us not want to be on the roads. Maybe it’s because we are getting older. Whatever the reason, it’s been a good choice. We all bring appetizers and beverages and enjoy each other’s company, some singing and picking, and all the good food and drink. It’s the best way to bring in the New Year. This year I made a 7 Layer Taco dip as my passing dish. As always we had lots of amazingly good food.

Layer 1

2 15-ounce cans of navy or pinto beans drained and rinsed

1 large sweet onion rough chopped

2-3 cloves of garlic minced

1 cup chicken broth

jalapeños and cilantro to taste

salt to taste

Heat a couple tablespoons of canola oil in a heavy saucepan. Cook the onions over medium heat until they are caramalized. Add the beans and broth to the skillet and heat through mashing with a potato masher.

If necessary add additional broth to get a nice creamy consistency. Stir in jalapeño and cilantro. Season with salt to taste. This is the way I prepare beans for any Mexican dish I serve.

Spread the bean mixture out on a large platter or pizza pan.

Layer 2

1-2 cup(s) sour cream

Taco seasoning to taste (I used 2 T)

Combine the sour cream and seasoning mixture well and spread over the beans.

Layer 3

1 jar of homemade salsa or your favorite store brand

Spread over the sour cream.

Layer 4

Pico

1 cup diced tomatoes

1/2 cup diced sweet onion

1-2 jalapeños diced (with or without seeds)

1/2 cup cilantro

1/2 lime juiced

salt to taste

Toss the vegetables together. Squeeze lime juice over the mixture and season to taste with salt.

Spread vegetable mixture over salsa.

Layer 5

2-3 Avocados peeled and diced

1/2 lime juiced

Salt to taste

Squeeze the lime juice over the avocado and season with salt. I love avocado but everyone does not feel the same. So I put my diced avocado around the outer edge of my platter.

Layer 6

Black olives and/or pickled jalapeño. I only used the black olives.

Layer 7

Shredded cheese.

Garnish with additional cilantro. Serve with your favorite tortilla chips. Enjoy!

NOTE: You can add a meat layer if you choose by cooking ground beef or turkey and adding some tomato paste and seasonings to the meat.

The Finnish Dish

Cooking in Michigan with Ruth

Avocado Ice Cream

7 Layer Taco Dip