4.5oz avocadoabout 1 medium avocado, peeled and pitted 127 g
1/2cupunsweetened cocoa powder
1/2cup+ 2 tablespoons maple syrup
Vegan hot fudgefor drizzling
Vegan Sprinklesfor sprinkling on top
Add the avocado and coconut milk to a food processor/blender and pulse together.
Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once.
Ice Cream Machine
Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing. Freeze the ice cream according to the manufacturer's instructions for your machine.
Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
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.
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.
You can optionally add hot fudge and sprinkles on top.
This recipe is vegan and gluten free.
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.
If you try this Vegan Creamy Chocolate Avocado Ice Cream, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.