Chocolate Coconut Avocado Ice Cream
If you really love ice cream but for some reason cannot have dairy, I am convinced that you will enjoy this recipe. This chocolate ice cream is dairy-free but is still so rich and creamy! It's creaminess comes from full-fat coconut milk and avocado, which works perfectly for ice creams and other frozen desserts.
Since I switched to a dairy-free diet I've experimented with different variations of ice creams and sorbets. However, they often came out a bit icy, even after using an ice cream maker. But this one isn't, and I primarily attribute it to avocado. Aren't you convinced yet that avocado is really a superfood?
Although this is not a low calorie ice cream, it’s full of good fats and is made of all natural ingredients. It is easy to make and delicious, and you definitely won't be ashamed to serve this after-dinner treat to your guests.
Chocolate Coconut Avocado Ice Cream
Here is my modified recipe of this ice cream inspired by Running to the Kitchen (original recipe here)
Servings: about 10 scoops (270 calories each)
Ingredients:
- 2 avocados
- 14 oz can of full fat coconut milk
- 1.5 x 1/4 cup of raw cacao powder
- 1/4 cup or more of maple syrup (I had even less than 1/4 cup left in the house, so the ice cream wasn't very sweet)
- Pinch of sea salt
- 1/8 tsp vanilla extract
- 1/4 cup of toasted cashew pieces for a crunch (would also work great with walnuts, pecans or hazelnuts)
I modified the original recipe and added 1.5 times the raw cacao and only 0.5 times maple syrup. As a result, my ice cream wasn't very sweet and tasted like dark chocolate, which I like very much. However, if you like your ice cream on a sweeter side, you might want to add 1/3 cup or more of maple syrup.
Preparation:
- Blend all ingredients, except for the toasted cashews, in a blender or food processor until smooth.
- Poor the mixture into an ice cream machine and churn according to the machine instructions. Add cashes just for the last couple of minutes. If you don't have an ice cream maker, skip this step. Just add cashes into the blended ice cream mixture and mix well with a spoon.
- Transition ice cream into an air tight container and freeze. Take out of the freezer 1-2 hours before serving.
I served this ice cream with fresh raspberries and a few leaves of fresh basil. I just love the chocolate raspberry combo!
Have you ever made ice cream at home? What’s your favorite? I would love to get more inspirational ideas from you!