Chocolate Avocado Vegan Ice CreamPosted: January 7, 2012
Behold the most indulgent vegan chocolate ice cream ever, with a texture like a Four Seasons Hotel mousse. It all started when a co-worker gave me a bag of avocados from his tree and — not knowing what the heck to do with so many avocados all at once — I made ice cream. One word of caution: please tell people there is avocado in the ice cream, since the chocolate acts as (an edible) camouflage!
Some notes on the other ingredients: I used half chocolate and half carob to reduce the bitterness and to use less sweetener. But this ice cream could be made with 100% cocoa or carob, just adjust the sweetener accordingly. My last batch was with two jumbo avocados from a different co-worker’s tree and with local honey, so my ice cream was local and low-cost. I used Pacifica local raw honey that I picked up at Whole Foods — but you can find it at local farmers markets around Southern California.
Chocolate Avocado Ice Cream
2 large avocados (or three small ones)
1/4 cup raw honey, maple syrup or agave
1 tsp Vanilla Extract
1/4 cup carob powder
1/4 cup coco powder
Mix all ingredients in the food processor or with an immersion blender. Chill the mixture overnight or until very cold. Process in an ice cream maker according to the manufactures directions. I use this ice cream maker but anyone will do. Check your local Goodwill for ice cream machines, I have found 3 of them for $25 or less their over the years and have given them to friends. My theory is that many newlyweds receive ice cream machines as wedding gifts, they never use them, and then they end up at the thrift store.