Avocado Chocolate Ice Cream Dessert
Ingredients
- 800 grams ripe avocado flesh
- 500 ml coconut milk or your choice of milk
- 1 cup raw honey or maple syrup
- 1 cup raw cacao powder
- 2 tablespoons strong brew or 2 teaspoons instant coffee
- 2 teaspoons vanilla
- 4 teaspoons coconut oil
Preparation
Add all ingredients except coconut oil to a blender and blend until smooth.
Stream in the coconut oil slowly to emulsify, without blending too long.
Refrigerate the mixture for 18-24 hours to allow flavors to develop.
Freeze the mixture or churn it in an ice cream maker.
Once frozen, serve; if too hard, let it sit in the refrigerator for 20 minutes before serving.
Tips
Add flavors like vanilla and coffee to reduce the avocado taste and enhance chocolate.
Ensure the avocado absorbs flavors by resting in the fridge; consume within a couple of days to avoid water separation.
