I have been this avocado ice cream trend popping up on my feed. Why not give it a shot? Well, and of cos I have to do it my way, which is why I made this 100% vegan friendly. I was skeptical initially. I am glad that it turns out better than I expected.
I mean, coconut condensed milk and coconut whipping cream? Who would have thought? The end result is a creamy, not too sweet and avocado aftertaste which lingers at the back of the mouth for quite a while.
After having a few scoops, I was brainstorming ideas on how to use this incredible ice cream. Please stay tuned. I have actually 2 recipe ideas coming up. On a side note, this loaf pan's worth of ice cream was gone within 2 days!
Ingredients:
(Serve 8)
Avocados, 2
Fresh Lemon Juice, 1 Lemon
Sea Salt, Pinch
Coconut Condensed Milk, 320g
Coconut Whipping Cream, 400g
High Quality Vegan Friendly Dark Chocolate, 50g
Coconut Oil, 20g
Equipment:
Hand / Stand Mixer
Loaf Pan
Directions:
Slice, deseed and scoop out the avocado flesh into a large bowl.
Add in lemon juice, salt and mash the avocados with a fork.
Add in the condensed milk and mix until fully incorporated.
In another large bowl, whisk the whipping cream until soft peaks form with a hand or stand mixer.
Fold the whipped cream into the avocado mixture, 1/3 portion at a time, until well combined.
Transfer into a loaf pan. Cover and freeze overnight.
Thaw in the chiller at least 2 hrs before serving.
When about to serve, melt the chocolate on a double boiler.
Once the chocolate is completely melted, remove it from heat and add in the coconut oil.
Stir to combine well.
Scoop the avocado ice cream into a serving bowl and drizzle the chocolate mixture over the top.
Creamy and super avolicious...
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