Choc & Avo Frozen Yoghurt with Cinnamon Nut Crumble & Raspberries
Who knew avos could be this versatile? They add a lovely, creamy texture to this frozen dessert – no-one will even know that there’s a veggie hidden inside this sweet treat.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 2:0 hours |
- Cook Time : 5 mins
2 C (500 ml /500 g) Greek yoghurt
1 C (250 ml) milk
2 Tbsp (30 ml) cocoa
2 Tbsp (30 ml) macadamia or almond nut butter
sweetener of choice / honey
50 g almonds
50 g pumpkin seeds
1 tsp (5ml) ground cinnamon
1 tsp (5ml) olive /coconut oil
mint, to garnish (optional)
Slice the avos in half, remove the pit and scoop out the flesh. Place the avocado flesh, yoghurt, milk, cocoa and nut butter in a food processor. Blend until the mixture is smooth and sweeten to taste.
Making the Frozen Yoghurt Using an Ice Cream Maker
Prepare your ice cream maker as per the manufacturers instructions. Churn the mixture in the ice cream maker and freeze for at least 4 hours.
Making the Frozen Yoghurt Manually
If you do not have an ice cream maker, place the mixture in a freezer-friendly container and freeze for 3 hours. Spoon the mixture into a food processor and blend until smooth to break up all the ice crystals. Pour it back into the container and freeze for another 2-3 hours and serve.
Preheat the oven to 180 °C.
Combine the almonds, pumpkin seeds, cinnamon and oil together. Place the mixture onto a baking tray and roast for 5 minutes. Allow to cool.
Serve the frozen yoghurt topped with a sprinkling of nuts. Add a few berries and garnish with mint.
TIP: When making a frozen dessert, always over sweeten it slightly as it loses some flavour during the freezing process.