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Salut.

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Pistachio and avocado ice cream

Pistachio and avocado ice cream

We have always wanted to try a dairy free ice cream so when we came across this formidable combination we couldn't pass. I was slightly hesitant that it may not be as creamy as a dairy option, but I was happily surprised and the kids loved it. I was also so impressed with the kitchenaid ice cream maker I will be making ice creams all year long.

 

Ingredients:

  • 2 cans coconut milk- chilled in refrigerator
  • 2 just ripe avocados- chilled in refrigerator
  • 2/3 cup maple syrup/honey- chilled in refrigerator
  • 2 tsp matcha
  • 1/4 tsp almond extract
  • 1/8 tsp fine grain salt
  • 1/2 cup raw, unsalted, pistachios + extra for topping
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Method:

  • Make sure your ice cream maker freezer bowl has been in the freezer for 24 hours
  • Place cans of coconut milk, avocados, and maple syrup/honey in the refrigerator to chill for at least 2 hours
  • Add chilled coconut milk, peeled & pitted avocados & chilled maple syrup to blender (having the ingredients chilled will help the ice cream set up quicker)
  • Add matcha, almond extract, & salt to blender
  • Blend contents, gradually increasing speed to high, until perfectly smooth and creamy
  • Set up your ice cream maker with your frozen freezer bowl
  • Add blender contents to ice cream maker and churn for 20-30 minutes 
  • While ice cream is churning, lightly toast the pistachios in a dry pan over medium heat, until just fragrant, stirring often to prevent burning
  • Once pistachios are fragrant, pour them onto a cutting board & let cool
  • Roughly chop cooled pistachios
  • Add chopped pistachios to ice cream maker and churn for about another 1-2 minutes until pistachios are well incorporated
  • You can serve the ice cream at this point or put it in a freezer safe container and freeze for another 1-2 hours until you have achieved your preferred consistency
  • Ice cream can be stored in the freezer for several weeks  
  • Before serving ice cream that has been frozen, set out the ice cream container at room temperature for about 10-15 minutes until easily scoop-able. Sprinkle with more roasted pistachios.

* Recipe courtesy of ful-filled. Images our own

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