A wedding gift from one of my very best friends was a beautiful cookbook that she created by asking all of the women in my life to contribute recipes to it. It is filled with so very much love, photos, and yummy recipes. Jack and I decided that we are now on a mission to make every single recipe in that book. This is one of those recipes.
Thank you Jennifer Dixon!
You will need a blender, and either a microplane or a tiny grater for zesting a lemon.
1 ripe large avocado (I used 2 small ones)
2/3 cup powdered sugar
1 cup almond milk or soy milk (original recipe called for 1/2 and 1/2 - but it's too fatty)
2 tsp lemon zest
1/3 cup of fresh squeezed lemon juice (which is roughly two lemons)
Throw it all in a blender and mix until smooth consistency. You can either pour into an ice cube tray, a plastic tupperware or even popsicle molds!
Great served with fresh raspberries, strawberries or any fruit of your choice!
This also makes a great smoothie as you can use yogurt instead of milk and drink without freezing.