Diabetic Dessert of the Week – Avocado Ice Cream

March 18, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is Avocado Ice Cream. To make this week’s recipe you’ll be needing Avocados, Bananas, Vanilla Extract, Unsweetened Milk and Optional Sweeteners. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Avocado Ice Cream
Looking to get your green on for St. Patrick’s Day? You’ll love this emerald-colored homemade ice cream treat. Featuring a creamy avocado base sweetened with bananas, it requires just a few easy steps to prepare.

3 ripe avocados
3 medium bananas, peeled, chopped and frozen
1 teaspoon vanilla extract
1/4 cup favorite unsweetened milk (e.g. cow’s, almond, cashew, etc.); can add 1 tablespoon at a time in addition as needed
Optional sweeteners and add-ins (see below)

Yield: 8 servings
Serving size: 1/2 cup

1. Cut avocados in half, remove pits, and scrape out the edible flesh into a food processor.

2. Add frozen banana pieces and vanilla extract to food processor. Tip: Peel and slice ripe bananas and keep in freezer to have prefrozen and on hand.

3. Process ingredients together until the mixture is smooth. Splash with milk as needed to soften the mixture. You may need to stop processing and scrape the edges a time or two.

4. Once smooth, lightly mix optional add-ins. (Read on for tasty flavor combinations!)

5. Serve and enjoy, or freeze until use. Once frozen, the ice cream may need to be thawed prior to serving.

*Note: Nutrition per serving using unsweetened vanilla almond milk without optional flavor add-ins.

Optional flavor add-ins
Chocolate Mint – Use fresh mint or mint extract for a soothing ice cream product. Mix in a few dark chocolate chips or cocoa nibs for the ultimate mint chocolate concoction!

Berry Cool – Mix in or top avocado ice cream with fresh or frozen berries. Blueberries, strawberries and blackberries are “berry” cool ice cream contenders!

Citrus – Squeeze fresh lemon or orange juice into ice cream for an invigorating, citrusy flavor.

Hawaiian – For an extra-tropical treat, mix fresh or canned pineapple into ice cream. Top with shredded coconut and macadamia nuts for added crunch.

Pumpkin Spice – The spicy flavors of pumpkin pie meet the freshness of ice cream! Blend canned pumpkin, cinnamon and nutmeg in food processor with avocado mixture. Top with toasted pecans for a light crunch.

Nutty Monkey – Mix in natural peanut butter, sliced bananas and chopped peanuts for a treat that not only monkeys will love!

Peaches ‘n Cream – Enjoy the freshness of ripe peaches by adding them into this creamy treat.

Nutrition Information:
Calories: 140 calories, Carbohydrates: 10 g net carbs, Protein: 2 g, Fat: 9 g

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Kitchen Hints of the Day!

December 10, 2013 at 9:54 AM | Posted in Kitchen Hints | Leave a comment
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* Hint #1 – Keep your brown sugar soft and lump-free with this simple trick: Just throw a couple of marshmallows into the bag with it.




* Hint #2 – Granulated sugar clumps less than brown sugar, but it’s still easy to get lumps. Keep this from happening by sticking a few salt-free crackers in the canister to absorb the moisture; replace the crackers every week.

Kitchen Hints!

December 9, 2013 at 8:26 AM | Posted in Kitchen Hints | Leave a comment
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Brown sugar loses moisture rather quickly and develops lumps easily. To soften hardened sugar, place the sugar in a tightly covered dish with a slice of fresh white bread or half an apple, cover the dish tightly, and heat for 15 – 20 seconds in the microwave. Let it stand five minutes before using. The moisture from the bread or apple will produce enough steam to soften the sugar without melting it. Store brown sugar in the freezer to keep it from getting lumpy in the first place.

Kitchen Hint of the Day!

November 19, 2013 at 9:45 AM | Posted in Kitchen Hints | 5 Comments
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Over spiced your dinner? Just add a bit of sugar, honey, or maple syrup. The sweet flavor allows your taste buds to handle more hot, saving your meal.

Kitchen Hint of the Day!

November 1, 2013 at 11:07 AM | Posted in Kitchen Hints | Leave a comment
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Frustrated with syrup running down the sides of the bottle, making a disgusting mess? Try this trick: Rub the threads at the neck of the bottle with a small amount of vegetable oil. The oil will prevent the syrup from running and the cap from sticking next time you use it. This also works for molasses and honey containers.

Kitchen Hint of the Day!

September 3, 2013 at 8:39 AM | Posted in Kitchen Hints | Leave a comment
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Yellow and white onions can be kept for a longer amount of time than red ones, as they have a lower sugar content. Store in an open space that’s cool and dry, and away from bright light, which can make them bitter. Don’t store them anywhere that may become damp.

Kitchen Hint of the Day!

May 23, 2013 at 9:49 AM | Posted in Kitchen Hints | Leave a comment
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Making candy? Not only do we recommend using a larger pot than specified in the recipe to keep the hot, bubbling syrup safely away from your hands, we also recommend using your heaviest pots. Pots made out of thinner material tend to heat unevenly, which will make it harder to properly heat the syrup.

Kitchen Hint of the Day!

May 22, 2013 at 11:46 AM | Posted in Kitchen Hints | Leave a comment
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Cooking up your own candy is as delicious as it is fun. Experienced candy makers know it’s tricky to keep the sugar from crystallizing during cooking. A simple solution? Heat the sugar over low heat, without stirring, until it’s completely dissolved. To eliminate the sugar crystals that inevitably cling to the sides of the pan, cover with a tight-fitting lid and continue cooking the syrup for three to four minutes. The steam that’s generated will melt these pesky crystals.  


Kitchen Hint of the Day!

May 21, 2013 at 8:35 AM | Posted in Kitchen Hints | Leave a comment
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When boiling syrup, one of the more frequent and annoying problems is that it crystallizes. The easiest way to avoid this is to put a pinch of tarter in the syrup while it’s cooking. This adds a small amount of acidity – just enough to prevent crystals from forming but not enough that you should taste it.

Kitchen Hint of the Day!

May 1, 2013 at 7:37 AM | Posted in dessert, Kitchen Hints | Leave a comment
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Here’s a pastry chef‘s trick to add flavor to a lemon tart or pie: Rub a few sugar cubes over an orange or lemon, then include the cubes in the recipe as part of the total sugar. The sugar tends to extract just enough of the natural oils from the peels of the fruits to add some flavor.

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