Nov 10

Nov 10 LUICELLA’S ICE CREAM MIX: SORBET MIX WITH AVOCADO AND SAKURA CRESS

Video: Chiara Cigliutti
Recipe: Marc Wieberneit
Text: Leonie Kantratowicz

You know the moment when you cast a glance over your kitchen and realise that you’ve bought one avocado too many? No? Me neither.

But maybe it is a situation that should occur much more often. You might not want to, or be able to, eat guacamole every day of the week (something I can’t understand), but what about ice cream?

“A day without ice cream is a day wasted”. These are true words of wisdom. A day wasted? That’s out of the question! After all, efficiency has always been a core German value.

No day without ice cream! Never too much avocado!

Whoever’s sceptically raising their eyebrows has never tried it: avocado Sakura cress ice cream with a rice sponge cake. Sounds crazy? Maybe. But everything else would simply be too normal. We’re killing two birds with one stone here, it’s a real winner. Who would have thought that efficiency tastes so good?

With Luicella’s ice cream mix from Hamburg’s own ice cream geniuses, preparation is quick and the final product gets really creamy even without an ice cream machine. On top of that, it’s entirely vegan. Now, if that’s not something.

Oh, how I love it when your plans work out :)

Avocado Sakura Cress

Directions:

Ingredients:

Halve the avocado, remove the stone, separate the flesh from the skin and place into a bowl. Add water, olive oil and the Luicella Sorbet Mix. Finely puree and place the mixture in an ice cream machine for 40–60 minutes. As soon as the sorbet begins to set, add the sea salt and cress. Let the machine run for another 5 minutes. Enjoy your delicious avocado-cress ice cream and garnish with some cress and chilli flakes or whatever else takes your fancy.