Chocolate Coconut Avocado Ice Cream

Stunning Expressions
Print Recipe

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!  Running to the Kitchen
Prep Time2 hrs 25 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: Avocados, Coconuts, Ice Cream
Servings: 4
Author: By Gina - runningtothekitchen.com

Ingredients

  • 2 Flesh of 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
  • 1 splash Rum (optional, helps texture when freezing)
  • 1/4 cup chopped toasted almonds

Instructions

  • 1-Combine avocados, coconut milk, cocoa powder, salt, maple syrup and rum in a food processor. Process until smooth, scraping down sides as needed.
    2-Transfer mixture to an ice cream maker and churn according to manufacturer's directions until thick and frosty, about 10-15 minutes.
    3-Add toasted almonds 1 minute before turning off ice cream maker, just to combine.
    4-Transfer to a freezer safe container and freeze for at least 1-2 hours to harden.
    5-Remove from freezer and let sit at room temperature for 10 minutes before serving for easier scooping.

Notes

You can use half UT milk, half heavy cream for an even creamier ice cream.
Dessert Recipes | Ice Cream