My lime tree and avocado tree are both full of fruit in winter, so this was almost a way of preserving them. It’s a little out of season for ice blocks, but this will transport you to spring for a moment.
Ingredients
- 2 ripe avocados, flesh scooped out
- 3 limes, zest finely grated, juiced
- 400ml can coconut milk
- 1 cup (250ml) maple syrup
- 1/3 cup (80ml) water
Serves 6
Method
Combine all the ingredients in a blender and blend until smooth.
If you have an ice cream machine, add the mixture and make according to the machine instructions.
If you do not have an ice cream machine, pour the mixture into ice cube trays, reserving about 100ml of the mixture in the fridge until needed. Freeze the mixture in the trays.
Combine the frozen mixture and the chilled mixture in a blender and blend until smooth. Transfer to an ice block mould and place into the freezer until firm.
If you cannot wait, however, you can also serve immediately.
Recipes extracted from Nostrana by Bri DiMattina. HarperCollins NZ,
RRP $55. Photography: Lottie Hedley
