PKD Recipes

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Stainless bowl
2 avocados
1 can full-fat coconut milk
3 bananas
¼ tsp nutmeg
6 tbsp tupelo honey
2 vanilla beans
1 C. Almond milk
Juice from 4 limes
1 small watermelon
Himalayan salt
½ C. carob chips (optional seeds)

Avocado Ice Cream-First Layer
2 avocados
3 bananas frozen
3 tbsp tupelo honey (optional)
1 vanilla bean
¼ tsp nutmeg

Add the cut up avocados to the banana ice cream, puree until smooth and creamy in a high speed food processor. If using a BlendTec use the twister jar follow the directions for banana ice cream adding 2 avocados to the bananas. Line a metal bowl with parchment paper. Pour in the avocado ice cream. Let set in freezer.

Vanilla Ice Cream-Second Layer
One can full-fat coconut milk, chilled overnight in the fridge
1 C. almond milk
1 vanilla bean
3 Tbsp tupelo honey (adjust, taste for sweetness)
¼ tsp Himalayan salt

Open the can of coconut milk. Scoop off the creamy top fatty layer into stainless steel bowl. (The remainder should be put aside to be used in another recipe.) Add the almond milk, scraped vanilla bean, tupelo honey, Himalayan salt. Blend well. Be sure it is cold then add to an ice cream machine. Once chilled add the vanilla ice cream layer to the frozen bombe. Freeze.

Watermelon Sorbet-Final Layer
4-6 C. frozen watermelon cut small
2-4 limes juiced, use 2 then add more
3 Tbsp tupelo honey (optional)

Add all ingredients to high speed blender. If using a BlendTec use the twister jar. Add more lime juice (from 2 more limes) if needed. Drizzle the tupelo honey over the top if required. If desired, once the watermelon sorbet is completed, stir in carob chips for seeds. Without the addition of carob chips then one has made a seedless variety of watermelon sorbet. Once your bombe is well chilled, add the watermelon sorbet to the already frozen bombe and freeze.

When fully frozen and cut, it should resemble the photo.