My mom swears by avocado smoothies, so I - having a bunch of ripe avocados on hand - thought I'd give it a whirl. I did two avocados to about 1 1/2 cup of almond milk, 1 tsp sugar and some ice and blended until smooth and creamy. It was...uh...interesting. Honestly, it was a little to thick for my liking. But, totally perfect for an ice cream base. Out came my Kitchen Aid mixer ice cream maker (always stored in the freezer for emergencies like this) and after about 10-15 minutes of churning it was perfect. Creamy, delicious, guilt-free and vegan.
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