Hello everyone! I know I know…long time no see. I am still around, I promise. In fact, I will officially be back to posting consistently again at the end of summer! Get excited…you may see some new things/changes around here at Kitchenspired!
What have I been up to? Well, not a whole lot. I went to Puerto Rico. I ate a lot. We launched a new class called Grit at the gym…and I LOVE teaching it! Friends getting married, friends coming into town, and friends leaving. Also, my husband dislocated his knee while playing soccer in Mexico. We’re praying and hoping for no surgery, so y’all can be too, por favor.
I am just stopping in quickly to leave you with a delicious recipe I made this week for Avocado Lime Ice Cream! Now don’t let the avocado throw you off…I promise you don’t taste it, but it is necessary because it adds the most amazing, delectable richness and creaminess that you want to put into your mouth, trust me. This recipe is so citrusy and cool and lightly sweet, perfect for summer, OR for your fourth of July party this weekend! (sorry it’s not red, white, or blue :)) Try it out and let me know what you think!
Avocado Lime Ice Cream
Makes 4-5 servings
- 1 large avocado
- 1 can coconut milk
- Juice and zest of 2 small limes
- 1/4 cup honey
- You ready for it? Blend all ingredients together in a blender, nutribullet, or food processor until thick and creamy. Turn on your ice cream maker and pour mixture in, let it work it’s magic, and then store in the freezer for a couple of hours to let it firm up!
- If you don’t have an ice cream maker, then I think you could just pour the blended mixture into a freezer-safe pan, cover, and freeze for a few hours. Remove from freezer 15 minutes or more before serving so it softens enough to scoop.