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This chocolate avocado ice cream transforms the humble avocado into a decadent dessert that satisfies even the most discerning sweet tooth. The creamy texture of avocado combines beautifully with rich cocoa for a dairy-free frozen treat that tastes sinfully delicious while hiding a nutritious secret ingredient.
I discovered this recipe during a summer when my lactose-intolerant niece visited, and it's become our family's go-to dessert for gatherings. Even the dedicated dairy lovers request this version over traditional ice cream!
Ingredients
- Full fat coconut milk: 13.5 ounces. Provides the rich, creamy base. Look for brands without additives and shake well before opening
- Ripe avocado: 4.5 ounces after peeling and pitting. Creates silky smooth texture and adds healthy fats. Choose avocados that yield slightly to gentle pressure
- Cocoa powder: 1/2 cup. Delivers deep chocolate flavor. High-quality cocoa like Dagoba makes a noticeable difference
- Maple syrup: 1/2 cup. Adds natural sweetness with complex flavor notes. Use Grade A for the lightest taste profile
- Vanilla extract: 1 tablespoon. Enhances the chocolate flavor. Pure extract rather than imitation yields best results
- Water: 1/2 cup. Helps blend ingredients smoothly. Can be omitted for denser texture
For the Fudge Sauce
- Maple syrup: 4 tablespoons. Creates the sweet base for the sauce
- Cocoa powder: 2 tablespoons. Provides rich chocolate flavor
Step-by-Step Instructions
- Blend the Base:
- Place coconut milk, avocado, cocoa powder, maple syrup, vanilla extract, and water in your blender. Process on high speed for 60 to 90 seconds until completely smooth with no green flecks. Scrape down sides as needed to ensure perfect incorporation of all ingredients. The mixture should be silky and pourable.
- Chill the Mixture:
- Transfer the ice cream base to a covered container and refrigerate for at least 2 hours. This crucial step allows the flavors to meld together and ensures proper freezing in the ice cream maker. The mixture should be thoroughly cold before proceeding to the next step.
- Freeze the Ice Cream:
- Pour the chilled base into your ice cream maker and churn according to your specific machine's instructions. Most home machines require 20 to 25 minutes of churning time. Watch for the mixture to thicken substantially. When it can stand up on a spoon without immediately sliding off, it has reached the perfect consistency.
- Prepare the Fudge Sauce:
- While the ice cream churns, make the optional but highly recommended fudge sauce. In a small bowl, whisk the maple syrup and cocoa powder vigorously until completely smooth with no cocoa lumps. The mixture should have a glossy appearance and pourable consistency.
- Serve or Store:
- Enjoy the ice cream immediately for a soft serve texture, or transfer to a lidded container and freeze for 1 to 2 hours for a firmer consistency. When serving, drizzle generously with the fudge sauce for maximum chocolate impact.
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The first time I served this to my chocolate-loving husband, I waited until he had devoured his entire bowl before revealing the secret ingredient. His shocked expression was priceless, and now he specifically requests my "special chocolate ice cream" whenever we have dinner guests.
Selecting the Perfect Avocado
Choosing the right avocado makes all the difference in this recipe. Look for fruit that yields gently to pressure but isn't mushy. The skin should be dark but not shriveled. If you can only find firm avocados, place them in a paper bag with a banana to speed ripening. For the smoothest ice cream, your avocado should be perfectly ripe with no brown spots when you cut it open. The flesh should be bright green and buttery soft.
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Storage Tips
This avocado ice cream stays remarkably creamy in the freezer compared to other homemade varieties. Store in an airtight container with a piece of parchment paper pressed directly on the surface to prevent ice crystals. For optimal texture, remove from the freezer and let sit at room temperature for 5 to 10 minutes before serving. The ice cream maintains its best quality for about two weeks in the freezer. The fudge sauce can be stored separately in a squeeze bottle in the refrigerator for up to one month.
Nutritional Benefits
Behind this dessert's indulgent taste lies impressive nutritional value. The avocado provides heart-healthy monounsaturated fats that actually help your body absorb the antioxidants in cocoa powder. Coconut milk delivers medium-chain triglycerides that can support metabolism. By using natural sweeteners instead of refined sugar, you get a dessert that satisfies cravings without the typical blood sugar spike. Each serving provides healthy fats, fiber, and potassium while remaining dairy-free and vegan.
Frequently Asked Questions
- → Can I make this ice cream without an ice cream maker?
Yes, you can make this without an ice cream machine by placing the blended mixture in a freezer-safe container and freezing for about 45 minutes. Then stir vigorously with a fork to break up ice crystals. Repeat this process every 30-45 minutes about 3-4 times until it reaches the desired consistency.
- → Will the ice cream taste like avocado?
No, the chocolate flavor completely masks the avocado. The avocado primarily contributes a creamy texture rather than flavor, making this a perfect way to enjoy avocado's healthy fats without the taste.
- → Can I substitute the maple syrup with another sweetener?
Yes, you can substitute maple syrup with honey, agave nectar, or even a keto-friendly sweetener like monk fruit if desired. Just note that each sweetener has a slightly different flavor profile.
- → How long will this ice cream keep in the freezer?
This homemade ice cream will keep well in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5-10 minutes before serving if it's been frozen solid.
- → Is this ice cream dairy-free and vegan?
Yes, this ice cream is completely dairy-free and vegan. The creaminess comes from the combination of coconut milk and avocado instead of traditional dairy cream.
- → What type of cocoa powder works best?
While the recipe specifies Dagoba brand, any high-quality unsweetened cocoa powder will work well. Dutch-processed cocoa will give a smoother, less acidic chocolate flavor, while natural cocoa powder provides a more intense chocolate taste.