15% off €35
Code:HB15
15% off €35
Code:HB15
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: 15 mins
Nutrition: per serving
Calories
193kcalProtein
2gTotal fat
14gFibre
2gCarbs
15gSugar
12gIngredients
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
1
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.
2
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.
3
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.
4
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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