… and it’s only May! Ugh… I promised I wouldn’t complain about the Summer this year, since I complained so much during last winter. But, c’mon, Spring is supposed to come before Summer. Right??? (I’m totally a weather-complainer, by the way! I just can’t help but feel uncomfortable all-the-freaking-time!)
So I decided I deserved some delicious, creamy, ultra indulgent, Avocado Ice Cream! No custard, no fuzz, made in the blender, ice cream machine optional but recommended. The hardest part is to wait for it to freeze… (Sometimes a huge part of me just wants to call it “mousse” and eat it right away!)
I know I shared a frozen yogurt recipe not too long ago, but 1) that was a healthy guilt-free treat and this is a luscious, mouthwatering, nectar from the Gods dessert and 2) it’s HOT and we need to cool down!
I know I definitely need to cool down. Physically AND mentally/emotionally.
Life has been kinda all over the place right now.
Remember that apartment I was really hoping we would get? Well, we didn’t! I spent two days crying and feeling sorry for myself (“I will never find an apartment like that for that price!!!”, while husband looked at me speechless!) but I am now over it and ready (or almost ready) to start the crazy NYC apartment hunt again. I feel like I haven’t had a break since last year when I had to deal with my herniated disc, plus getting hurt… what, 3 times this year?… and sometimes really feel like throwing the towel and moving back to Brazil to be with my family!
But then I stop, take a deep breath and think about the things I should be thankful for: my little NYC family (husband + dog) that loves me and supports me no matter what, the fact that everybody is alive and healthy, that I have a job and a roof over my head, and this blog. I mean, is it silly to be thankful for a blog? It feels good to “have a voice” and express myself through something I love: cooking. Also, I’m always grateful for all the amazing friends I’ve made through blogging. You guys may be far away but oh so close to my heart! <3 (Sorry, I’ve been soooo sentimental!)
So, yeah, don’t judge me when I say I ate a loooot of Avocado Ice Cream during the last few days! While binge watching Mistresses, my new guilt-pleasure show. :P
Why is it that I plan a lot of productive things to do on my days off and end up on the couch, watching silly TV shows and stuffing my face with delicious things all day long???
I told you before that avocados are associated with sweet flavors in Brazil, so while you might see this ice cream as exotic and different, I see it as comfort dessert at its best!
And, while this recipe asks for sweet condensed milk, I like to think that this is somewhat good for you, as it is made with fresh avocados and avocados offer nearly 20 vitamins and minerals per serving. And while they are high in (good) fat, they are low in sugar. So that compensates for the sweet condensed milk, right? :) Right! Good thing we think alike!
Oh and please let’s not talk about how hard it was to shoot those. This ice cream is really creamy and it was looking a hot mess in the pictures… After a lot of research (and my refusal to make a “mock up” ice cream with cream cheese), I ended up deciding to try my own method and sticking the bowls and everything in the freezer for some good 15 minutes. I guess it worked…
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