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Dairy-free chocolate avocado ice-cream
Dairy-free chocolate avocado ice-cream
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Prep Time:
380 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
Indulgent dairy-free avocado cacao ice cream for a rich creamy treat!
Ingredients:
  • 400ml can coconut milk
  • 400ml can coconut cream
  • 86.88 gm gluten-free glucose syrup
  • 107.50 gm caster sugar
  • 82.50 ml cacao powder
  • 62.50 gm boiling water
  • 1 small avocado, roughly mashed
  • 1/2 tsp vanilla bean paste
  • 40.00 ml roughly chopped pistachio kernels, toasted
Instructions:
  • In a saucepan over medium-low heat, combine coconut milk, coconut cream, syrup, and sugar. Cook, stirring occasionally, until the mixture is smooth and just starting to simmer (3 to 4 minutes). Remove from heat.
  • Transfer the coconut mixture into a food processor and blend for 1 minute. Then, pour the mixture into a loaf pan measuring 6cm in depth and 9.5cm x 19cm at the base. Allow it to freeze for 3 hours or until solid around the edges of the pan.
  • In a small bowl, combine cacao with boiling water. Stir until cacao has fully dissolved and the mixture is velvety smooth. Allow it to cool before using.
  • Combine ice-cream mixture with avocado, cacao mixture, and vanilla in a food processor until thick and smooth. Return the mixture to the pan, cover with plastic wrap, and freeze for 3 hours or until edges are frozen.
  • Pour the mixture into a food processor and blend until it becomes thick and smooth. Transfer it back to the pan, sprinkle pistachios on top, cover the surface with plastic wrap, and freeze it overnight or until it becomes firm.
  • Allow the ice-cream to soften at room temperature for 10 minutes before serving.

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