Chocolate Avocado Ice Cream
This Homemade Chocolate Avocado Ice Cream is a delicious treat! It is easy to make and always a hit. The plant-based Chocolate Avocado Ice Cream is also dairy-free and gluten-free.
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Servings: 6
Calories: 229kcal
Ingredients
- 1 13.5 ounce can coconut milk
- 2 medium avocados
- ½ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ½ cup coconut milk
- ½ cup sugar
Instructions
- Pour the canned coconut milk in the blender.
- Measure out cocoa powder, vanilla extract, coconut milk and sugar and add it to the blender.
- Cut the avocados in half lengthwise and remove the pits. Then, take a spoon and carefully scoop out the flesh from the peel. Place in the blender.
- Blend the ingredients until they are pureed. Transfer to a covered container and place in the freezer.
- To avoid an icy texture, stir the ice cream every 20 minutes until the ice cream begins to harden. Then, place a small piece of plastic wrap over top of the ice cream. Cover and store in the freezer until completely frozen. If the ice cream becomes icy, thaw it out for about 10 minutes before serving.
Nutrition
Calories: 229kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Sodium: 9mg | Potassium: 476mg | Fiber: 7g | Sugar: 17g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 2mg