CHOCOLATE AVOCADO ICE CREAM
SERVES 4 TO 6 PORTIONS
2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
2 ripe avocados, peeled and diced
5 to 7 tbsp maple syrup or another sweetener
4 to 5 tbsp raw cacao powder or unsweetened cocoa powder
1 tsp vanilla extract
NUTRITIONAL VALUES
Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 32.8g
Sodium: 26mg
METHOD
Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the remaining ingredients until smooth. If desired, taste and add more sweetener or cacao.
With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
