Fudgy Cocoa Avocado Ice-Cream

Fudgy Cocoa Avocado Ice-Cream

Inspired by, and adapted from GI365

A couple of notes. Refrigerate the can of coconut milk overnight, several days if possible before starting making the ice-cream. If you don’t own an ice-cream machine, you can still make ice-cream at home with this recipe.

Ingredients

Serves 6

1 avocado, peeled and pitted

1 can (13.5 oz) full-fat coconut milk (I used BPA-free Natural Value) chilled

½ cup / 2.3 oz / 65 gr cocoa (I used Dagoba)

½ cup / 160 gr maple syrup (or raw organic honey)

1 tablespoon vanilla extract

2 tablespoons coconut water (if needed)

Directions

Open the can of coconut milk and scoop the thick coconut cream (trying to keep as much liquid out of the cream as possible) into a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment.

Beat starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes. Set aside.

In a blender (or food processor) pour the liquid of the coconut milk (which is coconut water), add avocado, cocoa, maple syrup (or honey), vanilla and blend until smooth and creamy. If it’s too thick add a couple of coconut water, one tablespoon at a time.

Using a spatula, gently fold in the coconut whipped cream into the cocoa-avocado mixture.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the mixture into an ice-cream maker and freeze according to manufacturer’s instructions.

Serve immediately or transfer to a covered container and store in the freezer.