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Chocolate avocado ice cream

10 Feb 2023 • 1 min read

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Chocolate avocado ice cream

You heard it right! Avocado and coconut milk make for a vegan ice cream alternative that’s just as indulgent as the original.

This recipe serves 10, so there’ll be some left over whenever you fancy a treat.

We’ve used cocoa powder for a dairy-free chocolate ice cream, but you can keep yours vanilla or add any combination of weird and wonderful flavours.

Just make sure your avocado’s ripe – it’ll scoop beautifully that way.

Gluten Free

Vegan

Medium

Serves 10

Prep time: 15mins

Nutrition: per serving

Calories

193kcal

Protein

Total fat

14g

Fibre

Carbs

15g

Sugar

12g

Ingredients

2 just-ripe avocados
400g can full-fat coconut milk *
1 tsp vanilla extract *
60g dairy-free cocoa powder * sifted
250ml almond * or soya milk *
150ml light agave nectar *
Dairy-free, sugar-free chocolate chips * if liked
* Available at Holland & Barrett

Method

Cut the avocados in half and discard the stones. Put the avocado flesh, coconut milk and vanilla extract in a large food processor and whizz until smooth.

Blend the cocoa powder with a splash of almond or soya milk to form a paste. Add this to the processor, along with a splash more milk and blend again. Add in the remaining milk and agave and blend until smooth and mixed well. Check for sweetness – it should taste a little too sweet, because the flavour will be dulled on freezing. Add more agave if you like.

Scrape the mixture into an ice cream maker and churn for 25-30 minutes until a soft set. Scrape into a freezer-proof container and stir through the chocolate chips if using. Freeze until needed. Allow to soften for 10 minutes before serving.

If you don’t have an ice cream maker, tip the mixture into a freezer-proof container and freeze for 2 hours, then beat with a fork to break up any ice crystals. Return to the freezer and repeat the process every 1½ hours until a soft set, then stir through the chocolate chips (if using) and leave until firm.

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