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  • Writer's pictureCathy Missios

Avocado, Melon, and Lime Nice Cream! (dairy & gluten free)

Ok so I'm a little bit biased when it comes to Avocados. I just really love them!!!! So obviously the first recipe on my website has to involve these little guys!!! These awesome fruits offer so much that is good for you! They are such a great source of heart healthy monounsaturated fats (that would be the good kind of fat. Also deserving a shoutout as far as good fats go are; olive oil, nuts, olives).  These fats may lower your risk for heart disease by lowering your total cholesterol along with your low-density lipoprotein cholesterol (LDL, also referred to as the ‘bad cholesterol’) while maintaining your high-density lipoprotein (HDL) cholesterol level.  They may also help control insulin and blood sugar levels, according to some research.  

Avocados can be a delicious part of any meal! Throw them on toast, toss them in smoothie, great as a dressing, in a breakfast wrap, a boat for your tuna, if that floats your boat?! In my house when they are starting to go brown I usually mash them and freeze them for smoothies. They also are company for all those brown bananas I keep in the freezer. (smoothie buddy system!)

Now that the weather is finally getting better its time for Nice cream. A dairy free version of ice cream. I make variations of Nice Cream all the time, check out my IG for more!! Todays was made with Avocado, melon, and lime nice cream. So easy to make!

This recipe Yields: 12-15 scoops of nice cream


1 large avocado (or 1 cup), cut into chunks, frozen

3 cups of melon, cut into chunks, frozen (1 small melon)

1/4 cup organic honey (to make vegan substitute agave or maple syrup)

2 tbsp stevia

1/2 cup ) coconut milk

2 tbsp fresh lime juice (from about 1)

1/2 tsp finely grated lime zest (from about 1/2 of one lime)


In a blender, add the frozen avocado, melon, honey, stevia, coconut milk, lime juice and zest. Process until completely smooth.Transfer the mixture to a storage container and freeze for about 2-3 hours or until sherbet is set enough to scoop.

Macros 1/2 cup serving 80 cal, 16g carbs, 2 g fat 1 g protein (I added a scoop of vanilla protein to mine to increase protein so I could stick to my daily macro count ) 3 g of fibre


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