RECIPE : avocado nice cream with lime & mint | hanna göransson recipe swap

i first heard of hanna göransson of the incredibly popular blog hur bra som helst (swedish for something like as good as it can be, or extra super great) because she published a gorgeous cookbook with my publisher last year, called friendly food.

hanna makes food without added sugar, dairy, or gluten. most of her food is vegetarian, with a whole lot of vegan recipes too. her photos are stunning and everything’s so delicious-looking on her blog.

so anyway, we’ve been talking about getting together irl for ages, but since we live in cities quite far from each other it’s been difficult finding the time. so since we can’t seem to meet up, we decided to do the next best thing – eat each other’s food.
yep you guessed it – it’s a recipe swap !

i’m making hanna’s rich and creamy avocado ice cream, with tons of freshness from mint and lime. it tastes sort of like lime pie and cheesecake mashed together! how yum is that ?

avocado nice cream with lime & mint
2 ripe avocados
2 tbsp pumpkin seed butter, or other nut butter like cashew or almond butter
1 large lime, juice and zest
3 tbsp coconut oil, room temperatured or slowly heated until liquid
¼ – ½ tsp vanilla powder (i wasn’t sure what that was, so i used vanilla seeds from the pod)1 tsp lucuma powder (optional, i didn’t use)
1 tsp maca powder (optional, i didn’t use)
2 ½ tbsp agave syrup (i used 2 tbsp)
a pinch of himalayan salt
about 6-7 mint leaves
mint leaves, as garnish
coconut flakes, as garnish

– mix all ingredients with a hand blender or food processor. give it a taste and add more lime or agave syrup if needed. the lime taste will get stronger the longer you wait, so if you’re unsure of the acidity, let sit for 10-15 mins before adding more lime.
– put in an ice cream maker* for 30-40 mins or until the ice cream is frozen and creamy. if served directly out of the machine, it’ll be soft serve consistency. put in freezer for a while to harden enough to make ice cream scoops (if so, let sit in room temperature for 10-15 minutes before scooping).

*if you don’t have an ice cream maker (i don’t), it’s fine to simply freeze the mix, stirring occasionally during the first hour (i didn’t stir, it was fine anyway – maybe because i had spread the mix thinly in a pie dish before freezing).

let me know if you try this recipe kiddos.
and thank you hanna for the recipe !

love // jenny