My aunt and dad LOVE avocados. I wanted to experiment and see if they would enjoy a chocolate avocado ice cream, dairy free, and guess what.... THEY DID! My aunt said it was her new favorite dessert. Hope you guys try it and enjoy!
Ingredients:
1 cup mashed ripe Avocado, at room temperature
1/3 cup Monk Fruit
2 tsp Vanilla Extract
1/4 tsp Salt
1/2 cup Unsweetened Cocoa Powder
1 cup full-fat canned Coconut Milk, at room temperature
1/2 cup Unsweetened Almond Milk, at room temperature
1/2 cup Coconut Oil , melted
Chocolate syrup, mini chocolate chips and shredded coconut (optional)
Instructions:
The day before, place the ice cream maker bowl in the freezer.
Bring all the ingredients at room temperature before you start and measure coconut oil, melted.
Open the avocados half way, no black spots or it will add a bitter taste to the chocolate ice cream. Scoop out the flesh, pack into a cup, an place the avocado into a blender along with all the other ingredients.
Blend on high speed until it forms a very thick creamy chocolate pudding.
Transfer the ice cream batter into a frozen ice cream maker bowl. Churn for 20 minutes following the ice cream maker manufacturer instructions. Transfer ice cream into a loaf pan covered with parchment and freeze at least 1 hour before serving. When you are ready to serve, leave it on the counter for about 10 minutes to soften. I added the chocolate syrup, chocolate chips and shredded coconut and the kids LOVED it.
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