It’s the lean, green wonder ingredient we’ve learned we can’t live without, but it’s finally happened: we’ve reached Peak Avocado. And we’re not sorry.
Not only are we now slathering it on our faces and hair (it’s packed with vitamins and unsaturated fats), we’re now scoffing it in place of a Tangle Twister on hot summer days.
Why? Because whipped into a delicious homemade ice cream it tastes better than anything Ben or Jerry could come up with.
This rich, chocolately extravaganza of cinnamon and spice is a summer treat like no other, and with only 4.16g of net carbs and 278 calories per serving, it’s one you can enjoy a few times a week… or as long as the sunshine lasts.
This recipe for Mexican Chocolate Avocado Ice Cream is the fantastical concoction of All Day I Dream About Food. Here’s what you’ll need:
Ingredients
- 1 can full fat coconut milk
- 1/3 cup Sweetener
- 1 tsp espresso powder
- 85g very dark chocolate, chopped
- 1 tsp vanilla extract
- 2 medium avocados
- 1 1/2 tsp ground cinnamon
- 1/4 to 3/4 tsp chipotle or chilli powder
Instructions
- In a medium saucepan over medium heat, whisk together the coconut milk, sweetener, and espresso powder until sweetener has dissolved. Bring to a simmer.
- Remove from heat and add chopped chocolate. Let sit 4 minutes until chocolate is melted, then whisk until smooth. Whisk in vanilla extract.
- In a blender or food processor, combine avocados, chocolate mixture, cinnamon, and chipotle. Puree until smooth. Refrigerate until cool, at least 2 hours.
- Transfer mixture to an ice cream maker and churn until consistency resembles soft serve ice cream. Alternatively, pop into the freezer and stir regularly until frozen.
Images: All Day I Dream About Food
