Back in the 80’s my gran tried to get me into avocados by serving them as a starter at dinner. Wasn’t too keen, not going to lie. Three decades later and they are a permanent feature on our food shop. Gran used to love them with some prawn marie rose or in a salad, but we have recently been loving them in sweet recipes. From brownies to gelato, avocados can provide their very own natural and rich dairy free buttery texture to any recipe. A brilliant addition to a smoothie in the morning, avocados also make a wickedly good tasting ice cream. This is one of my favourite recipes for chocolate avocado ice cream. Gluten free, dairy free, vegan, egg free and just lush!
What you will need
2 ripe avocados
400ml of coconut milk
60g cocoa powder
250ml dairy free milk – I like to use rice, coconut or oat
150ml agave nectar
Add the avocado flesh, coconut milk and vanilla extract into a food processor or blender. Blend until smooth. In a bowl, mix together the cocoa powder and a small amount of the dairy free milk. Mix until you get a paste before adding this, the agave and the remaining dairy free milk to the processor. Mix well. If you have an ice cream maker move the mixture to this and set for 30 minutes. You want the ice cream to be soft set. Move the mixture to a freezer container and freeze as desired. If you don’t have an ice cream maker, move the mixture to the freezer container and freeze for 2 hours before beating the mixture. Put back in the freezer and repeat until it is soft set.
Extras. My kids are a bit more is more when it comes to chocolate and like to add in either cacao nibs or mint.