Three ingredients, six sensational ice-cream pops.
- 450 g pineapple
- 1 avocado
- 2-3 tbsp milk (of your choice)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 6 x 180ml ice-pop moulds.
1. Blend together pineapple, avocado and milk of your choice until very smooth.
2. Pour into 6 x 180 ml ice-pop moulds and insert ice-pop sticks. Freeze overnight until firm.
Recipe from 2040: Handbook for Regeneration by Damon Gameau. (Pan Macmillan, pb, $34.99).