RASPBERRY AVOCADO ICE CREAM (VEGAN, RAW)

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Some days you just need a super easy sweet fix. Something you can throw together in a jiff and have ready in under 30 minutes. It's a dream if you can make that something healthy AND tasty. 
Solution: put an avocado in it. YES! IT IS ALWAYS THE SOLUTION!
I feel like I eat an avocado a day. Ok. I do. Avocados are so fatty and creamy and I love how happy my mind and body feel after eating them. I'm sure that has something to do with the B6 available from avocados, which helps to stabilize serotonin production i.e. keep you feeling positive. Avocado is also a great source of Vitamins C, K, potassium, fiber, and folate. Avocado fats are monounsaturated, which means that it has one less hydrogen atom than a saturated fat. Saturated fats have every carbon atom married to a hydrogen atom, thus the sat fat is ... well... completely saturated with hydrogen. Did you see that coming? The difference seems small between monounsat and sat fats. Just one hydrogen atom, right?
That single hydrogen atom makes a big difference for your body. When our bodies break down fat into energy, it is the "lighter" fats -- unsat fats -- that bind most easily with protein; protein is like the life raft carrying fats to our cells for energy production. If a "lighter" fat climbs aboard that life raft, the raft is more effective at carrying the fat along in the blood stream to the cells. Things work quickly, and smoothly. But "heavy" fats -- sat fats -- don't bind nearly as well; they gunk up the system, if you will. They aren't as effective for energy storage and use. Note: saturated fats aren't all bad; you can read about some of the good ones in my last blog post.
ANYHOO avocados are tasty and nutritionally powerful foods. They give us sustainable energy, relax our nerves, & make us happy. Alright enough with the nutrition lecture. Mostly I eat them because they taste so good. 
My standard avocado breakfast/snack is avocado on gluten free toast with salt, agave, and cayenne. But today I've decided to sweeten it up, get tangy, and cool it off.
I should probably mention that throwing an avocado into this ice cream has zero affect on the flavor but makes it that much more thick and creamy. I added the avocado really only as a thickener. But do make sure your avocado is super ripe, soft as pudding. A hard avocado will do nothing for you here. Or ever, really. It's hard for me to express to you my sadness upon opening an avocado too early... It hurts me. 
Raspberry Avocado Ice Dream
serves 4 

Ingredients
1 can full fat coconut milk
1 cup frozen raspberries 
1 avocado
2 pinches stevia
3 tablespoons agave
In a blender, combine all ingredients and blend until uniform. Because this base is already cold, you can put it directly into your ice cream maker. Make ice cream as usual according to your ice cream maker's directions.
Creamy. Dreamy. Icy. Deliciousness.
Renee's notes: As I mentioned in my note for the ice cream in my last ice cream post, you can place your ice cream base in ice cube trays, freeze, and blend once frozen in a food processor to a haagan-dazs-like consistency. // To make this sugar free, sweeten only with stevia to taste. I might do 5 tiny pinches of stevia. 

Also, apologies for the lack of pictures in this post. My camera battery is LOST!!! A new one is on its way. 

Peace, love, namaste, eat more kale, have a pretty day!