Staying Cool With Iced Treats

Chocolate Avocado Pudding

Ingredients

• ⅓ C Canned, Full Fat Coconut Milk
• ¼ C Cocoa Powder
• 2 Large Hass Avocados, peeled, pitted, and outside flesh removed
• 2 tsp Vanilla Extract
• Pinch of Sea Salt
• Preferred Sweetner – a few teaspoons of honey or maple syrup or 5 drops of liquid stevia or monk fruit

Add-In Ideas & Toppings

• Any Nut or Seed Butter
• Instant Coffee
• Chocolate Chips or Shavings
• Fresh Mint Leaves
• Sea Salt
• Unsweetened Coconut Flakes
• Any Spice
• Crushed Nuts or Seeds
• Whipped Coconut Cream

Instructions

1. Put the coconut milk and cocoa in a high-speed blender or food processor. Blend until smooth.
2. Add avocado and remaining ingredients to the processor or blender. Blend until creamy. Scrape down sides as needed.
3. Taste the pudding and adjust the ingredients as desired:

1. Not sweet enough? Add more sweetener.
2. Want a richer chocolate taste? Add more cocoa powder.
3. Too thick? Add a little bit more coconut milk.

7. Pour into 2-4 small ramekin or dessert dishes.
8. Chill to thicken for 30 minutes.
9. Top with your desired toppings and serve.

Oh-So-Simple Sorbet

Ingredients

• 4 Cups of Fruit – Apricot, Banana, Blackberry, Blueberry, Cantaloupe, Cherry, Kiwi, Mango, Papaya, Peach, Raspberry, Strawberry, Watermelon
• Sweetener of Choice – Honey, Maple Syrup, Agave
• Liquid of Choice – Water, Lemon Juice, Sugarless Lemonade or Juice

Instructions

1. Wash and chop fruit of choice into bite size pieces. Fill ice cube trays with fruit. Freeze.
2. Once frozen and ready to make sorbet, pop the fruit out of the trays and directly into blender.
3. Add ½ C liquid of choice.
4. Blend to break down the frozen fruit.
5. If too tangy, add sweetener. Manage the sugar by sweetening to taste in 1/8 C increments.
6. Pour into freezable containers or serve immediately.

Easy, Yummy Non-Dairy Ice Cream

Ingredients

• 2 cups Almond or Coconut Milk (Note: for a super creamy texture, use the “cream” skimmed off the top of full fat coconut milk that has been refrigerated.
• 1/2 cup nut butter of choice (cashew and almond butter are great choices for tastes and a great alternative to peanut butter)
• 1/4 cup sweetener of choice, if desired – honey, maple syrup, agave, other
• 1/4 tsp + 1/8 tsp salt
• 1 1/2 tsp pure vanilla extract

Add-in Ideas for Flavors

• Chocolate – 1/4 cup cocoa powder. Feel free to throw in some chocolate chips
• Peanut Butter – Choose Peanut Butter for the base and add an additional 2/3 C of Peanut Butter
• Mint Chip – Use a neutral nut butter like Coconut or Cashew. Add several sprigs of mint leaves from the garden OR 1/8 tsp Pure Peppermint. Toss in a handful of Chocolate Chips.
• Berry of Choice – Reduce the Almond or Coconut Milk to 1 ½ C. Use a neutral nut butter like coconut or cashew. Add in ¾ C berries of choice. Blend or Process as desired. Stir in additional berries.

Instructions

1. In a large bowl, whisk all ingredients together.
2. Pour into ice cube trays. Freeze until frozen.
3. Pop the ice cubes into a high-speed blender or food processor.
4. Let them thaw slightly so the machine can handle the cubes.
5. Blend until smooth.
6. Serve immediately for soft-serve style.
7. Freeze an hour for a firmer ice cream.