Chocolate Avocado Ice Cream (Print Version)

# Ingredients:

→ Ice Cream Base

01 - 1 can (13.5 ounces) full fat coconut milk
02 - 1 ripe avocado, peeled and pitted (about 4.5 ounces)
03 - 1/2 cup cocoa powder (Dagoba brand recommended)
04 - 1/2 cup Grade A maple syrup
05 - 1 tablespoon vanilla extract
06 - 1/2 cup water (optional, helps blending but reduces creaminess)

→ Fudge Sauce

07 - 4 tablespoons Grade A maple syrup
08 - 2 tablespoons cocoa powder

# Instructions:

01 - Place all ice cream base ingredients in a blender and blend until completely smooth.
02 - Refrigerate the ice cream base for 2 hours before proceeding to the freezing step.
03 - Pour the chilled base into your ice cream maker and freeze according to the manufacturer's instructions.
04 - The ice cream is ready when it holds its shape on a spoon rather than sliding off.
05 - Serve the ice cream immediately for a softer texture or transfer to a container and freeze for a firmer consistency.
06 - Whisk together maple syrup and cocoa powder with a flat-bottom whisk until smooth and well combined.
07 - Transfer fudge sauce to a squeeze bottle and refrigerate. Will keep for at least 1 month.

# Notes:

01 - For a creamier texture, omit the water from the ice cream base.
02 - The fudge sauce is optional but highly recommended for enhanced flavor.
03 - Grade A maple syrup provides the lightest flavor profile.

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