Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Chocolate Coconut Avocado Ice Cream
This chocolate coconut avocado ice cream is creamy, decadent and incredibly simple to make. Full of healthy fats, it's a great summer treat!
Prep Time
2
hours
hrs
25
minutes
mins
Total Time
2
hours
hrs
25
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
avocado ice cream, chocolate avocado ice cream, chocolate coconut avocado ice cream
Servings:
8
servings
Author:
Gina Matsoukas
Ingredients
Flesh of 2 ripe California avocados
about 275 grams
14
ounces
full fat coconut milk from a can
see note
1/4
cup
unsweetened dark cocoa powder
1/2
teaspoon
salt
1/3
cup
maple syrup
splash rum
optional, helps texture when freezing
1/4
cup
chopped toasted almonds
Instructions
Combine avocados, coconut milk, cocoa powder, salt, maple syrup and rum in a food processor. Process until smooth, scraping down sides as needed.
Transfer mixture to an ice cream maker and churn according to manufacturer's directions until thick and frosty, about 10-15 minutes.
Add toasted almonds 1 minute before turning off ice cream maker, just to combine.
Transfer to a freezer safe container and freeze for at least 1-2 hours to harden.
Remove from freezer and let sit at room temperature for 10 minutes before serving for easier scooping.
Notes
You can use half coconut milk, half heavy cream for an even creamier ice cream.
Nutrition
Serving:
1
SERVING
|
Calories:
226
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
7
g
|
Sodium:
164
mg
|
Fiber:
3
g
|
Sugar:
9
g