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Raw Chocolate Avocado Ice Cream

Chocolate Avocado Ice Cream

5 from 1 vote
Utterly delicious raw Chocolate Avocado Ice Cream is a perfect treat for health-conscious dessert lovers. This delightful dessert is not only vegan but is also packed with nutritious ingredients that make it a guilt-free pleasure. It boasts a velvety mousse texture with natural sweetness combined with coconut milk to enhance its creaminess.
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Prep Time 10 minutes
Churning 25 minutes
Total Time 35 minutes
Servings: 4
Course: Snacks
Cuisine: Mediterranean
Calories: 401
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Ripe Avocados about 400g
  • 3 Ripe Bananas about 350g
  • 50 grams Cacao Powder
  • 120 ml Full Fat Coconut Milk or your favorite
  • 80 ml Maple Syrup or to taste
  • 1 tsp Vanilla Extract
  • 1 pinch Himalayan Salt

Equipment

  • Ice Cream Maker optional
  • Food Blender
  • Food Container With Lid
  • Ice Cream Scoop optional
  • Chopping Board
  • Silicone Spatula
  • Weighing Scales
  • Measuring Spoons
  • Parchment Paper

Method
 

Preparation
  1. Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor.
    2 Ripe Avocados
  2. Peel the bananas and slice them, and scoop out the flesh into a blender or food processor.
    3 Ripe Bananas
Blend
  1. Add the cacao powder, coconut milk, maple syrup, vanilla extract, an sea salt to the blender.
    50 grams Cacao Powder, 120 ml Full Fat Coconut Milk, 80 ml Maple Syrup, 1 tsp Vanilla Extract, 1 pinch Himalayan Salt
  2. Blend until smooth and creamy. You may need to stop and scrape down the sides a few times to ensure everything is well mixed.
  3. Taste the mixture and adjust the sweetness if needed by adding more maple syrup.
Freeze
  1. Pour the mixture into a freezer-safe container.
  2. Place a piece of parchment paper or plastic wrap directly on the surface of the mixture to prevent ice crystals from forming.
  3. Refrigerate for at least 2 hours to chill thoroughly. This step ensures the mixture is cold before churning.
  4. Freeze for at least 4-5 hours or until firm.
Serve
  1. Remove the ice cream from the freezer about 10-15 minutes before serving to soften slightly.
  2. Scoop and serve immediately.

Notes

Here are some tips to help you create a delicious Chocolate Avocado Ice Cream like a pro:
  1. Ensure the avocados and bananas are ripe. Ripe avocados are soft to the touch and easy to blend, while ripe bananas are sweet and add natural sweetness to the ice cream.
  2. For a smooth and creamy texture, blend the ingredients thoroughly. Scrape down the sides of the blender or food processor as needed to ensure everything is well incorporated.
  3. Taste the mixture before freezing and adjust the sweetness to your liking. If you prefer sweeter ice cream, add more maple syrup.
  4. Avoid using light coconut milk as it might result in a less creamy consistency and may form ice crystals.
  5. A high-powered blender or food processor ensures a smoother, creamier texture. If your blender isn’t very powerful, blend in batches to avoid overworking it.
  6. Additions: If you want to add mix-ins like nuts, chocolate chips, or fruit, fold them into the mixture after blending but before freezing to ensure even distribution.
  7. Milk: Use any creamy milk, but avoid thin milk such as rice milk.
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