Chocolate Chunk Avocado Ice Cream Recipe

Name: Chocolate Chunk Avocado Ice Cream Recipe
Prep time: 20 min
Total time: 2 h 20 min
Yield: 3 Cups
Ingredients: 1 ½ California avocados; 1 ¾ cups unsweetened almond milk; ¼ cup + 2 tablespoons unsweetened cocoa powder; ¼ cup + 2 tablespoons pure maple syrup; 1 teaspoon vanilla extract; 2 ounces dark 60% chocolate

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
2 hrs 20 mins
Servings
3 Cups
Calories
2016 kcal
Course
Dessert
Cuisine
American

Chocolate Chunk Avocado Ice Cream Recipe

Lauren Clark

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Who knew that this chocolate avocado ice cream could be so creamy without a drop of regular milk or cream? No granulated sugar, either.

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Ingredients

Servings

1 ½ California avocados pitted and peeled
1 ¾ cups unsweetened almond milk
¼ cup + 2 tablespoons unsweetened cocoa powder
¼ cup + 2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 ounces dark 60% chocolate, roughly chopped

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Instructions

Place the bowl of an ice cream maker in the freezer for at least 24 hours, or according to manufacturer’s directions.
Place the California avocado and almond milk into a blender and puree until smooth.
Add the cocoa powder, maple syrup and vanilla extract. Blend until smooth, scraping down the sides of the blender as needed.
Transfer to a large measuring cup with a spout, cover and chill for 2 hours.
Pour the avocado mixture into the ice cream maker and process until the ice cream reaches the desired consistency. In the last 5 minutes, add the chopped dark chocolate.
If you would like the ice cream to be firmer, transfer to a freezer-friendly container and place in the freezer. Before serving, leave on the counter to defrost until easy to scoop.

Notes

Nutrition Information

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Serving 0.5cup Calories 201.6kcal (10%) Carbohydrates 26.2g (9%) Protein 2.9g (6%) Fat 12.3g (19%) Saturated Fat 3.7g (19%) Sodium 58.3mg (2%) Fiber 5.7g (23%) Sugar 18g (36%)