Avocado Ice Cream, Caramelized Bananas and Toasted Coconut Shortbread Cookies – Hallelujah!

YU to the M…this makes me want to jump out of my seat and shout “hallelujah!”  I’ve tasted avocado ice cream once before at a restaurant in Charleston and it’s held a special place in my heart ever since.  Not only is it a perfect summertime delight, but it doubles as a mini escape to a subtropical paradise in your mouth.   In this case, delicious is an understatement.

 Avocado Ice Cream

  • 3 Avocados
  • 1 1/2 cups coconut milk
  • 1/2 cup sugar
  • 1 cup half & half
  • 1 1/2 tbs lime juice
  • pinch of salt

Puree all ingredients in a blender until smooth and place in refrigerator for about 2-3 hours or until completely chilled.   Pour mixture in ice cream maker and process according to manufacturers instructions.  Best if served immediately, but can be stored in the freezer in an airtight container.

 Caramelized Bananas

  • 2 ripe bananas
  • 2 tbs butter
  • 1/2 cup sugar
  • fresh lemon juice

Slice bananas into coins and squeeze fresh lemon to coat.  Toss bananas in sugar and heat butter in pan on medium heat. Add bananas to pan and cook until golden brown on each side.  Remove from pan immediately after caramelized.


Coconut Shortbread Cookies

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted (good quality) butter, room temp
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup of toasted coconut


This is my favorite shortbread cookie recipe adapted from The Joy of Baking.  I just made a slight tweak and added some toasted coconut.

Whisk together flour and salt and set aside.  In mixer beat butter for about one minute or until smooth and creamy.  Add sugar and beat until smooth.  Add vanilla extract and beat.  Gently fold in the flour mixture and coconut until just incorporated.   Flatten dough and cover with plastic wrap – chill in fridge for at least an hour.

Preheat oven to 350 degrees and line two trays with parchment paper.  Roll the dough to approximately 1/4 inch thickness on a floured surface.  Cut out desired shapes with cookie cutter, place on prepared baking sheet and refrigerate for another 15 minutes (important step to ensure cookies hold shape while baking).  Bake for about 10 minutes or until lightly golden brown.



Filed under All Posts, Recipes, Sweet Treats

2 responses to “Avocado Ice Cream, Caramelized Bananas and Toasted Coconut Shortbread Cookies – Hallelujah!

  1. OMG, I want this right now.

  2. Pingback: This Year In Review « Daily Crave

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