Sunday, September 24, 2017

Avocado Ice Cream

Healthy Ice Cream Option

When we made a decision a long time ago for Emma to be gluten, dairy, grain and corn free we knew we would have our work cut out for us when it came to some of the "luxuries of life".  I mean a life without a movie and popcorn is one thing but a world without ice cream....WE CAN'T HAVE IT, not on my watch!!!!

There are dairy free options in the stores but we also work very hard to avoid dye's, sugars, antibiotics, pesticides and additives.  One common ingredient in store purchased ice creams and yogurt is the addition of Carrgeenan.  Carrageenan is a common food additive that is extracted from a red seaweed, Chondrus crispus, which is popularly known as Irish moss. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk, and other processed foods.  Some animal studies have linked degraded forms of carrageenan (the type not used in food) to ulcerations and cancers of the gastrointestinal tract. More worrisome, undegraded carrageenan – the type that is widely used in foods – has been associated with malignancies and other stomach problems.  In 2012, Joanne K. Tobacman, MD, who has published multiple peer-reviewed studies that address the biological effects of carrageenan, addressed the National Organic Standards Board on this issue and urged reconsideration of the use of carrageenan in organic foods. 

The more I read of course the more discouraged I got.  I also had the daily tasks of getting more healthy fats into Emma.  She is basically on a Ketogenic diet for mitochondria support.  For more information regarding a keto diet and mitochondria follow this link:

Now on to the good stuff!


6 avocados
2 bananas
cacao powder
honey / agave / pure maple syrup
coconut milk

Also a great way to keep those avocados from going bad.  I will freeze mine if running short on time.

Add all ingredients to a blender.

Blend until smooth adding more honey, syrup or agave.  Emma likes a little of each, they really all have a very unique sweet taste.

Pour off into container of choice, cover and freeze.


Remove from freezer about 15 minutes ahead of time to thaw a bit and soften up.