Avocado and Ginger Ice Cream With Chili and Passion Ripple

I love experimenting in the kitchen. To create something unique that tastes really good.

I create and prepare now this dessert for the first time. But certainly not the last.

This is a healthy one. A pure explosion of vitamins, minerals and healthy fats.

2 servings

Ice cream:

2 deciliter yoghurt 10% fat

1 avocado

2 tablespoon ginger

3 tablespoon honey

1/2 teaspoon vanilla

Ripple:

1 chili fruit

4 passion fruit

2 tablespoon honey

Sprinkles:

Superfruit/cocoanibs (cocoa beans)

Take a small bowl. Scoop out the avocado and mash with a fork or a blender. Grate the ginger finely with a grater and add the yoghurt, honey and vanilla. Whisk until smooth and fine batter. Pour into two glasses and put them in the freezer.

For best results, use an ice cream machine. If you do not have access to an ice cream machine, it is good to use an electric whisk or hand beater. The ice cream will be hard and you may take out the ice cream 30 minutes before serving.

Share chilli in half. Cut away the white pulp and seeds. Finely chop chlin. Share the passion fruit in half and scoop out the flesh and seeds. Mix together with the chilli and honey in a pan. Boil for 5 minutes. Let the mixture cool and then stop it in the fridge.

Remove the ice cream from the refrigerator, split ice cream in two glasses. Pour over the ripple and sprinkle with cacao nibs.

The result is a delicious, healthy and nutritious dessert with a hot flavor baked in a cold feeling!