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Avocado Chocochip Icecream

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Making homemade avocado ice cream isn’t too hard. If you’re looking for a homemade easy dessert, you need to try avocado ice cream. I know what you’re thinking, avocados and ice cream together? But it totally works, just like you can add avocados to smoothies. Avocados have a smooth and naturally creamy texture makes it such a perfect candidate to throw in smoothies, mousses and even ice cream. And the best part is you don’t need an ice cream maker to whip up this treat!

Serves - 4
Ingredients:
250 gms ripe avocado
200 ml full fat coconut milk
150 gms condensed milk
50 gms chocolate chips + more for garnish

Method:
  1. Blend the avocado, coconut milk and condesnsed milk in a blender until smooth and creamy
  2. Remove it into a freezer safe airtight glass container 
  3. Mix in the chocochips and freeze
  4. After 2 hours remove and mix with a spoon. Freeze it again
  5. Thaw for 10 mins before serving 
  6. Garnish with pistachios, chocochips and mint leaves and serve

How To Make Homemade Ice Cream More Creamy

Fortunately, avocados are very creamy naturally, so they’re perfect for a creamy homemade ice cream.  Here are some tips for how to make your homemade ice cream more creamy:
  • Use full fat coconut cream (from a refrigerated can of coconut milk)
  • Once frozen, allow to thaw for 10-15 minutes, and then stir together again before serving
  • Choose perfectly ripe avocados

How To Store Avocado Ice Cream

To store your delicious avocado ice cream, I recommend using an air-tight container that is freezer-safe.  I often use my glass meal prep containers and then adding a layer of plastic wrap over the top to keep it air-tight.
The cool, creamy, nutty flavour of avocados adds a unique and delicious flavour to the ice cream. In fact, it’s one of those flavours you’ll crave time and time again after trying it the first time!

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme
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