ADVERTISEMENT
Cut the ripe avocados in half, remove the pit and use a spoon to scrape out the flesh.
Place the avocado flesh in a powerful blender or food processor.
Making the ice cream mixture:
Add the melted chocolate, plant milk, sweetener, vanilla extract and a pinch of salt to the avocado.
Blend until smooth and creamy. It is important that there are no avocado chunks left! If you find it too thick, you can add a little more plant milk.
Freezing (without an ice cream maker):
Pour the mixture into a freezer-safe container (e.g. a bread pan or a flat plastic container).
Place in the freezer.
Stir thoroughly with a fork or hand blender every half hour for the first 1-2 hours, then every hour thereafter. This helps to prevent ice crystals from forming and gives a creamier texture. Repeat this process at least 3-4 times until the ice cream begins to thicken.
Let it freeze completely, at least 4-6 hours, but ideally overnight.
Serving:
Remove from the freezer 10-15 minutes before serving to allow it to thaw slightly and make it easier to portion.
Serve in scoops, garnish with fresh fruit, coconut flakes, or chocolate shavings.
Why avocado? (Benefits)
Creamy texture: Avocado’s high healthy fat content gives ice cream an exceptionally creamy and smooth texture without the need for dairy. This also allows you to make it without an ice cream maker.
Healthy fats: Avocado is full of monounsaturated fatty acids, which are beneficial for the cardiovascular system.
Rich in nutrients: It also contains vitamin K, vitamin C, vitamin E, B vitamins, as well as potassium and fiber.
Neutral flavor: The taste of ripe avocado is quite neutral, so the chocolate flavor will dominate, without the characteristic aroma of avocado being felt.
Satiety: Thanks to its fiber and fat content, it will fill you up faster, so you will need less of it.
Try this unique and healthy treat – it is guaranteed to become one of your new summer favorites!
Would you like to try other vegan desserts?
ADVERTISEMENT
