Chocolate Avocado Ice Cream
4 servings
360 minutes
Avocado chocolate ice cream is an amazing combination of creamy flavor and rich cocoa aroma. This recipe is inspired by modern healthy eating trends and the desire to create a dairy-free dessert while maintaining the luxurious texture of classic ice cream. Avocado gives the dish a velvety smoothness, while agave syrup provides a subtle sweetness that highlights the depth of chocolate flavor. Coconut oil adds a light exotic note, making the ice cream even richer. This dessert is perfect for enjoying on its own or as an accompaniment to fresh berries or fruits.
1
Cut the ripe avocado in a circle from top to bottom. Separate the two halves by twisting them in opposite directions. Remove the pit. Remove the skin. Cut the fruit randomly. Repeat the same with the second avocado.
- Avocado: 2 pieces
2
Load the chopped avocados and all other ingredients into a blender and blend on high speed until creamy and smooth.
- Cocoa powder: 0.5 glass
- Avocado: 2 pieces
- Vanilla extract: 1 teaspoon
- Coconut oil: 2 tablespoons
- Agave syrup: 150 ml
3
Pour the green cream into a deep bowl, cover tightly with a plate, and refrigerate overnight.
4
Take the cream out of the fridge, pour it into the ice cream maker, and churn for 20-40 minutes. If you don't have an ice cream maker, pour the cream into a container and place it in the freezer. Take the container out and stir the contents every half hour until it sets. Before serving, let the ice cream sit for 10 minutes in the fridge to soften it for easier serving. Serve with fresh berries and fruits.