Chocolate Avocado Ice Cream Recipe (Egg-Free)
This luscious Chocolate Avocado Ice Cream is creamy, rich, and entirely egg-free, making it a delightful vegan-friendly treat. With the goodness of avocado and the richness of chocolate, it’s the perfect indulgent yet wholesome dessert.
Equipment
- 1 Blender or food processor
- 1 Spatula
- 1 Ice cream maker (optional, for smoother texture)
- 1 Freezer-safe container with lid
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 cup full-fat coconut milk (canned)
- ½ cup unsweetened cocoa powder
- ½ cup maple syrup (or agave syrup)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Blend Ingredients: Place the avocados, coconut milk, cocoa powder, maple syrup, vanilla extract, and salt into a blender or food processor. Blend until smooth and creamy, ensuring no lumps remain. Scrape down the sides of the blender as needed.
- Taste and Adjust: Taste the mixture and adjust the sweetness by adding more maple syrup if desired.
- Chill the Mixture (Optional): For an extra-smooth texture, chill the mixture in the refrigerator for 1 hour.
- Transfer to Ice Cream Maker (Optional): Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically around 20–30 minutes, until thick and creamy.
- Freeze: If you don’t have an ice cream maker, pour the mixture directly into a freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap, pressing it down gently against the surface to prevent ice crystals.
- Rest: Freeze for 4 hours or until firm.
- Serve: Allow the ice cream to sit at room temperature for 5–10 minutes before scooping. Enjoy!
Notes
Tips:
- Storage: Keep in a sealed container in the freezer for up to 1 week.
- Variations: Add a handful of dark chocolate chips or chopped nuts for added texture.