Recipe: Key Lime Ice Cream with Raspberry Sauce

December 1, 2008 at 12:24 am 2 comments

Try this innovative Key Lime Ice Cream with Raspberry Sauce courtesy of The Complete Idiots Guide to Eating Raw coauthor, Jennifer Murray.

Yield: 2 cups

Prep Time: 15 minutes

Freezer Time: 3+ hours minimum

Lime Ice Cream

2 cups avocado, mashed

6 TB. plus [3/4] tsp. freshly squeezed lime juice

[1/2] tsp. lime zest

[3/4] cup agave nectar

[1/2] tsp. vanilla extract

Pinch sea salt

[1/4] lb. fresh or frozen raspberries

Pinch cardamom

1. Place avocado, 5 tablespoons lime juice, lime zest, [1/2] cup agave nectar, vanilla extract, and salt in a food processor fitted with an S-shaped blade or a strong blender. Process on high speed for 40 to 60 seconds, stopping occasionally to scrape down the sides.

2. Freeze in an airtight container for at least 3 or 4 hours to overnight. Depending on the temperature of your freezer, you may need to let ice cream thaw before serving.

Raspberry Sauce

[1/4] lb. fresh or frozen raspberries

[1/4] cup agave nectar

[3/4] tsp. freshly squeezed lime juice

Pinch cardamom

3. While ice cream is freezing, place raspberries, remaining [1/4] cup agave nectar, remaining [3/4] teaspoon lime juice, and cardamom in a food processor fitted with an S-shaped blade. Process on high speed for 25 seconds.

4. Strain through a fine mesh strainer to remove seeds. Refrigerate to chill at least 30 minutes. Pour into a small bowl, and top with [1/2] cup scoop of lime ice cream and serve immediately. Enjoy the flavors as well as the colors!

Note: The best time to use an avocado for this recipe purpose is one that’s at that perfectly stage of ripeness. Just a little before or after this point and you may need to adjust the flavors slightly to accommodate the stronger as the flavor of the avocado is stronger. More agave nectar might may be desired, but go slowly when adding lime juice or zest. A good way to check for ripeness is to remove the stem end and stick a toothpick into the avocado. If it goes in easily, it is ready. If there’ is a stronger stronger-than-desired avocado flavor, the delicious raspberry sauce covers it wonderfully.

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Entry filed under: Complete Idiot's Guide to Eating Raw, Recipes. Tags: , , , , , .

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2 Comments Add your own

  • 1. Jenn's an Ice Cream Maker  |  December 1, 2008 at 12:42 pm

    Wow! I love this idea! Sounds absolutely delicious! A little taste of summer in the middle of winter!

    Reply
  • 2. Deb Schiff  |  December 1, 2008 at 6:24 pm

    That looks AMAZING!

    Reply

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