Avocado Chocolate Ice Cream
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 14 oz coconut milk ((400ml)(must be full fat))
- โ cup maple syrup ((80ml) can use agave or maple)
- 1 tsp vanilla extract
- ยฝ cup cacao powder ((43g))
- โ cup vegan chocolate ((melted80g) )
- 1 medium sized avocado (ripe, pitted and skin removed.)
- ยฝ cup vegan marshmallows
- โ cup walnuts (chopped)
- โ cup raisins (soaked and drain)
Method
- Place the ice cream maker bowl and loaf pan (lined with parchment paper) overnight or the day before moving forward with the recipe.
- Place the coconut milk, melted chocolate, vanilla extract, maple syrup, avocado, cocao powder to a high speed blender or a food processor (fitted with an S blade).
- Blitz into a smooth consistency.
- Remove the ice cream maker bowl from the freezer and setup the machine.
- Pour the content into the machine.
- Churn the mixture accordingly to the manufacturers instructions (mine takes 15 minutes).
- 5 minutes before the ice cream has finished churning, add the marshmellows, chopped walnuts, and raisins.
- Meanwhile, remove the loaf pan from the freezer.
- Once the mixture has churned transfer it into the loaf pan and loosely cover the top with saran/cling film.
- Freeze until it is firm/hard (this may take a few hours, when it is ready it should hold its shape).
- Place the ice cream maker bowl and loaf pan (lined with parchment paper) overnight or the day before moving forward with the recipe.
- Place the coconut milk, melted chocolate, vanilla extract, maple syrup, avocado, cocao powder to a high speed blender or a food processor (fitted with an S blade).
- Blitz into a smooth consistency and stir in to marshmallows, walnuts and raisins.
- Remove the loaf pan from the freezer.
- Transfer the contents to into the loaf pan and cover loosely with saran/cling film.
- Place in the pan in the freezer but make sure to whisk every 30 minutes for 3-4 hours to reduce the risk of ice crystals unti becomes firm.