Vegan Creamy Chocolate-Avocado Ice Cream

Preparation 4 hr Cook Time 00:00 Serves 6-12 servings     adjust servings

Ingredients

  • 13.5 oz / 380 g can full fat coconut milk
  • 4.5 oz / 127 g avocado, peeled and pitted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 cup water
  • Vegan hot fudge, for drizzling
  • Vegan Sprinkles, for sprinkling on top

Instructions

  1. Add the avocado and coconut milk to a food processor/blender and pulse together.
  2. Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once.

Ice Cream Machine

  1. Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
  2. Freeze the ice cream according to the manufacturer's instructions for your machine.

No Machine

  1. Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
  2. Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.
  3. To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.
  4. You can optionally add hot fudge and sprinkles on top.

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Recipe Notes

  1. This recipe is vegan and gluten free.
  2. HOW TO STORE
    Store this ice cream in a freeze safe container. For the best taste and texture it is advised that you store it no longer than 2 weeks.
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