Chocolate Icecream
Ingredients
- 800 grams ripe avocado flesh
- 500 mls coconut milk or tour choice of milk
- 1 cup raw honey or maple syrup
- 1 cup raw cacao powder
- 2 teaspoons vanilla
- 4 teaspoons coconut oil
Preparation
Add all the ingredients in a blender except the coconut oil and blend until smooth , there is no such thing as overblending here we need it to be smooth. Finally stream in the coconut oil slowly to emulsify. Do not blend for too long after adding the oil
Now time to refrigerate for 18-24 hours before freezing or churning in an icecream maker
Once frozen for several hours it’s ready to serve. If your icecream is rock solid fret not transfer to your refrigerator for 20 minutes before serving