When I lived in western Massachusetts and had to go to the Albany, New York area to give a lecture or do an NPR program, I would always stop at the local co-op and get a pint of goat’s milk black mountain fig ice cream. So good, creamy, figgy, and not too sweet. This recipe comes very close to that goodness. And it is very adaptable; feel free to use the type of fruit you like the best in place of the figs, peaches, applesauce, bananas would all work great.
Add to a blender:
1 medium to large ripe avocado
1/4 cup chopped dates
2 cups fresh or stewed figs
1 cup hemp milk
2 scoops protein powder
Blend until well mixed and the dates are incorporated. Pour into an ice cream freezer or put in individual serving containers, or ice cube trays to freeze.
TIP: Don’t care for avocado? Use avocado oil instead, it has little flavor but makes a very creamy dessert. Use 1/4 cup of oil in place of the avocado pulp.
I was born and raised in central New Hampshire but have also lived in Boston; Tempe, Arizona; Pittsfield, Massachusetts; and Derry, New Hampshire before moving to Edina, Minnesota in 2019 after my husband died. I'm a retired archivist, worked for the Arizona State Archives and the National Archives and Records Administration. Began cooking at age 4, learned to read reading a cookbook. As a teenager, I often cooked family meals as my mother was busy correcting papers or doing class preparations for the next day.
Began developing food allergies at menopause and the number has grown over the last several decades.
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