Chocolate-avocado ice-cream recipe

A guilt-free delight.

Just add a few spoonfuls of cacao and get a rich, creamy chocolate ice-cream. Bravo, avocado!

Ingredients

  • 2 ripe avocados, peeled and diced
  • ½ cup unsweetened almond milk or other plant-based milk
  • 2 tbsp coconut butter or extra-virgin coconut oil, melted
  • 3–4 tbsp coconut palm syrup or other sweetener
  • 4 tbsp raw cacao powder or unsweetened cocoa powder
  • 1 tsp vanilla extract

Method

Blend all ingredients in a blender until smooth. Taste and add sweetener or more cacao, if desired.

With an ice-cream maker: Pour the mixture into your ice-cream maker and prepare the ice-cream according to the manufacturer’s instructions. Serve straight away or transfer to a freezer-safe container, cover and freeze until ready to be served. Let the ice-cream thaw for 10–15 minutes before serving.

Without an ice-cream maker: Pour the ice-cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes.

After three hours, scoop into bowls, serve and enjoy!

Recipe by Virpi Mikkonen and Tuulia Talvio.

 

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