It’s hot out. I forget to eat. I get lazy. I like to cook less. How to stay hydrated, nourished, cool and satisfied? I got a high powered blender. I keep bags of frozen fruit in the freezer all season. I always have coconut milk on hand. Every one in a while I won’t get through a whole bag of avocado, so they will be lingering, too. Sometimes its lingering bananas. Then, I make ice cream in the blender. Non-dairy, gluten-free, vegan, full of fruit, super-simple and one of the most creatively rewarding DIY poolside summer snacks!
Mango Coconut Cream Blender Soft Serve.
1 can (14 oz) coconut milk or just under 2 cups of fresh coconut milk. I get the “Light” one in a can at Trader Joes to stash away for emergencies like today’s ice cream rush as it doesn’t contain fillers. I like to make my own coconut milk, and there are a few shops around LA that sell freshly “pressed” coconut milk, but the cans work just fine.
1 ripe avocado. If you are weirded out by the idea of avocado, use a super-ripe banana and add less honey to keep it creamy.
I big bag (24 oz) sliced, frozen mango. Again, if you live near a Trader Joe’s, this is the easiest I know. But, you can also chop up a bunch of ripe mango and freeze it in Tupperware before it spoils; it’s perfect to have on hand for smoothies and ice creams. I do it with bananas every week.
1 teaspoon vanilla extract.
1 tablespoon honey.
Blend it all in your fairly sturdy blender. If your blender “freezes”, turn it off, shake things loose in the container and try again. This works best in a Ninja/Vitamix/ Blendtec type blender, but you can totally pull it off if you have a sturdy blender of your own.
It will form four ice cold “mountains” in the blender and things will stop “whirring” when its done.
To keep it cool, toss it on a bed of frozen mango (you can eat it once it defrosts in the sun, too) or other frozen fruit. xoxo Dana