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Chocolate avocado ice cream is a fantastic and surprising combination that perfectly utilizes the creamy texture of avocado. Not only is it delicious, but it is also a healthy alternative to traditional, milk-based ice creams, so vegans, those with milk allergies and lactose intolerant can also enjoy it. The fat content of avocado makes it incredibly silky, so the end result will be creamy even without an ice cream maker!
Chocolate Avocado Ice Cream: Creamy, Healthy, Divine! 🥑🍫
This ice cream recipe is extremely easy to make, and the end result is a rich, chocolatey, yet refreshing dessert in which the avocado flavor is not at all noticeable.
Ingredients:
2 ripe avocados (medium/large, approx. 250-300 g without seeds)
100 g dark chocolate (at least 70% cocoa, vegan if desired)
50-70 ml plant-based milk (e.g. almond milk, coconut milk, oat milk – depending on desired creaminess)
4-6 tablespoons sweetener (e.g. maple syrup, agave syrup, date syrup, erythritol – to taste)
1 teaspoon vanilla extract (or scraped inside of half a vanilla bean)
A pinch of sea salt (enhances the chocolate flavor)
Preparation:
Melt the dark chocolate:
Crush the dark chocolate into a heatproof bowl.
Melt over a pan of steam (place the bowl over a pot of hot, but not boiling, water, so that the bottom of the bowl does not touch the water) or in the microwave. Stir constantly to make sure it does not burn. Let it cool slightly.
Preparing the avocado:
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