AVOCADO AND COCONUT ICE CREAM: With Cilantro and Jalapeño

Avocados and coconut are proof that maybe that little blonde boy knows his stuff and Heaven IS for real.

In this recipe, I blend them with fresh cilantro and just a touch of jalapeno pepper for a sweet and savory vegan ice cream! No ice cream machine is needed – just a blender, a shallow dish, and a freezer.

Let’s do this.



  • 1 avocado (just the flesh/green creamy part)
  • 1/2 cup coconut cream (the thick creamy stuff at the top of the can)
  • 2 TBSP coconut oil
  • 1 TBSP maple syrup
  • dash of salt
  • 1/2 TBSP packed fresh cilantro
  • 1/2 jalapeno pepper, seeds removed (add more or less to taste)
  • zest of one lime (optional)

Add all ingredients to a blender and blend until smooth. Scoop ice cream base into a shallow dish and spread out evenly. Put in the freezer for at least 1-2 hours.

If ice cream is too hard to scoop when you take it out of the freezer, let it sit on the counter for a few minutes to soften. Garnish with lime zest.


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FOODS OF THE PAST TWO WEEKS: Smattering of Photos of What I’ve Been Eating

While I work on my time management skills, I wanted to show you some photos of what I’ve been cookin’. I don’t have the recipes posted now, but I can give them to you if you’d like for the ones that aren’t obvious!

Coconut Peach "ice cream".


Curried lentils over arugula topped with red onion and dill.


Sweet Potato Pancakes with Cinnamon Rum "Butter" and Toasted Pecans!


Football food! Vegan Buffalo Wings "Cheese" Soup!

Whole Wheat Pizza with Olive Tapenade, Tomatoes and Walnuts.

Whole Wheat Pizza with Olive Tapenade, Tomatoes and Walnuts.

What’s the best dish you’ve made recently?