Ingredients
2 ripe avocados
1/4 cup raw cacao powder
1/4 cup agave/maple syrup (or honey if not strictly vegan)
1/4 cup coconut milk (full-fat or light, depending on your preference for creaminess)
1 teaspoon vanilla extract
Pinch of sea salt (optional)
1/2 cup water (or more as needed for consistency)
Instructions
1. Prepare the avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add cacao and sweeteners: Add the raw cacao powder, maple syrup, coconut milk, vanilla extract, and a pinch of sea salt to the blender.
3. Blend until smooth: Blend the ingredients until smooth and creamy. You may need to add a bit of water to achieve the desired consistency. Start with 1/2 cup and add more if needed.
4. Adjust flavor: Taste the mixture and adjust the sweetness or cacao powder as needed.
5. Chill the mixture: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-30 minutes.
6. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
7. Serve: Let the ice cream sit at room temperature for a few minutes to soften slightly before serving. Scoop.
8. Enjoy!
Tips
No Ice Cream Maker?: If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir the mixture every 30 minutes for the first 2 hours to break up ice crystals until the ice cream is firm.
Add-ins: Consider adding mix-ins like chopped nuts, dark chocolate chips, or fruit pieces during the last few minutes of churning.
Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Feel free to adjust the toppings or ingredients according to your preferences and to add 30g of protein to make it more protein and control your glycemic index!
Nutritional Information Per 100g Serving
Calories: 150 kcal
Carbohydrates: 10.1g
Fiber: 5.5g
Sugars: 3.1g
Protein: 2.4g
Fat: 12.2g
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