Avocado-lime "ice cream"

The Big Island of Hawaii was my destination for a winter escape vacation. I had never been to any of the islands but chose Hawaii because I wanted more solitude and lots of island to explore. Hawaii delivered on both but it didn't have inexpensive veggies. I ended up eating far too many papayas (which were 50 cents each at the farmers' markets) and not enough veggies. I also indulged in some sticky brown rice sticks, wrapped in banana leaves, (also 50 cents each) which I should have passed on. Couple that with a long flight and exposure to germs, it's no surprise that I ended up with a full-blown cold, bordering on a sinus infection, when I returned home.

Now, I'm forced to be good again and return to my low-carb, low-glycemic diet. But I still want a treat now and then. I got inspired by the giant avocadoes I saw in Hawaii to create avocado-lime "ice cream."

Avocado-Lime Ice Cream
(makes 4 small servings)

Ingredients:

1 medium ripe avocado

1/4 cup lime juice

1/2-1 cup unsweetened hemp milk

10 drops liquid stevia

1 tsp. chia seeds (optional)

Directions:

Blend all ingredients in a food processor until smooth. Chill the avocado mixture in the fridge. Freeze according to directions for your ice cream maker. Serve immediately. Ice cream can be stored in the freezer but will need softening before serving. If you don't have an ice cream maker, simply place the mixture in the freezer until somewhat frozen.