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.
