Log inOr create an account
Create an account
10 Feb 2023
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.
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