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Avocado Chocolate Ice Cream

Learn how to make some avocado chocolate ice cream using only a handful of ingredients. A vegan friendly ice cream with rich chocolate flavour that's so delicious you won't even notice the use of avocado.
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 people
Calories 880kcal
Author Charla

Ingredients

  • 14 oz coconut milk (400ml)(must be full fat)
  • ⅓ cup maple syrup (80ml) can use agave or maple
  • 1 teaspoon vanilla extract
  • ½ cup cacao powder (43g)
  • ⅓ cup vegan chocolate (melted80g)
  • 1 medium sized avocado ripe, pitted and skin removed.
  • ½ cup vegan marshmallows
  • ⅓ cup walnuts chopped
  • ⅓ cup raisins soaked and drain

Instructions

With the ice cream maker

  • Place the ice cream maker bowl and loaf pan (lined with parchment paper) overnight or the day before moving forward with the recipe.
  • Place the coconut milk, melted chocolate, vanilla extract, maple syrup, avocado, cocao powder to a high speed blender or a food processor (fitted with an S blade).
  • Blitz into a smooth consistency.
  • Remove the ice cream maker bowl from the freezer and setup the machine.
  • Pour the content into the machine.
  • Churn the mixture accordingly to the manufacturers instructions (mine takes 15 minutes).
  • 5 minutes before the ice cream has finished churning, add the marshmellows, chopped walnuts, and raisins.
  • Meanwhile, remove the loaf pan from the freezer.
  • Once the mixture has churned transfer it into the loaf pan and loosely cover the top with saran/cling film.
  • Freeze until it is firm/hard (this may take a few hours, when it is ready it should hold its shape).

No churn version

  • Place the ice cream maker bowl and loaf pan (lined with parchment paper) overnight or the day before moving forward with the recipe.
  • Place the coconut milk, melted chocolate, vanilla extract, maple syrup, avocado, cocao powder to a high speed blender or a food processor (fitted with an S blade).
  • Blitz into a smooth consistency and stir in to marshmallows, walnuts and raisins.
  • Remove the loaf pan from the freezer.
  • Transfer the contents to into the loaf pan and cover loosely with saran/cling film.
  • Place in the pan in the freezer but make sure to whisk every 30 minutes for 3-4 hours to reduce the risk of ice crystals unti becomes firm.

Notes

    • I highly recommend using an ice cream maker if possible to make this recipe.
    • Make sure you are using FULL FAT coconut milk not light.
    • Soak and drain the raisins in warm water to make them plump 30 minutes in advance.
    • This batch of ice cream makes a small batch (about 4-5 scoops).
    • Feel free to double the quantity of ingredients for a bigger batch of ice cream.
    • If you are making this ice cream using the no churn method, you may want to add 2 tablespoon of vodka to the ice cream base to reduce the risk of ice crystals.
    • Make sure to freeze your ice cream maker bowl and loaf pan ahead of time (the day before or overnight).
    • You can keep the ice cream stored in the freezer for up to an month but keep in mind the longer you keep the ice cream in the freezer, the icier it will become.
    • When serving the ice cream, either thaw out in the refrigerator (up to an hour) or on the counter (up to 30 minutes).
    • Don't skip the melted chocolate this enhances the chocolate flavour.
    • I recommend using an ice cream maker such as a Cuisinart or a Vitamix or Blendtec machine.

Nutrition

Calories: 880kcal | Carbohydrates: 103g | Protein: 16g | Fat: 83g | Saturated Fat: 49g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Sodium: 50mg | Potassium: 1660mg | Fiber: 20g | Sugar: 48g | Vitamin A: 151IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 14mg