Chocolate avocado ice cream (vegan style)
Paleo, gluten free, vegan and dairy free chocolate avocado ice cream, delicious!
Servings 4 servings
- 1 can of full fat coconut milk
- 1 large avocado ripe, pitted and skin removed.
- 3 tbsp of raw cacao powder
- ¼ cup of coconut nectar can use agave or maple
- ½ tsp of cinnamon
- 1 tsp of vanilla powder or extract
If using an ice cream maker, place the bowl in a freezer overnight for at least 4 hours before use.
Place all of the ingredients in a high speed blender or food processor and blitz into a smooth consistency.
Once a smooth consistency has been achieved, prepare the ice cream maker and use accordingly to the manufacturer instructions.
To make without a ice cream maker, once the ingredients have been blended, simply pour into a freezer friendly container and freeze for an hour. After the given time whisk the mixture every 30 minutes for up to 4 hours to omit freezer burn. Over a course of time the ice cream will thicken and then serve accordingly.
Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 346mg | Fiber: 5g | Sugar: 12g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg