Chocolate Avocado Ice Cream

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Chocolate Avocado Ice Cream

This ice cream is so smooth and yummy. A perfect dessert to satisfy that sweet craving with out tipping the carbohydrate scale.

Course

Dessert

Servings

Servings

Ingredients

• 14 oz Coconut Cream
• 2 Tsp Espresso Powder
• 4 oz Dark Chocolate chopped
• 1/3 C Heavy Cream
• 1/4 C Protein Powder
• 2 Avocados
• 1 Tsp Vanilla
• 1 Tsp Cinnamon
• Sweetner optional

Course Dessert Servings Servings Ingredients 14 oz Coconut Cream 2 Tsp Espresso Powder 4 oz Dark Chocolate chopped 1/3 C Heavy Cream 1/4 C Protein Powder 2 Avocados 1 Tsp Vanilla 1 Tsp Cinnamon Sweetner optional

Instructions

1. In a sauce pan bring the coconut milk, heavy cream, espresso powder, protein powder and chopped dark chocolate to a low simmer. Whisk while simmering. Simmer until the coconut and chocolate are melted.
2. Remove the pan from the heat. Add your avocado, vanilla, and cinnamon and blend well (I use an emulsion blender) until there are no lumps. If you chose to use a sweetener, this would be the time to add it.
3. Place in the refrigerator until completely cooled. After cooled you can enjoy as a pudding our you can take the next steps for ice cream.
4. Place the mixture into the ice cream maker. Allow the ice cream maker to work through a cycle or until the mixture is a nice cold consistency.
5. Remove from the ice cream maker and place in the freezer to harden the rest of the way.

This recipe was fun to develop. It is sweet and creamy with the options to be low carb. It is also adaptable to be a Vegan friendly recipe as well. To make it low carb  just use no sweetener or a sweetener option that works for your diet like sugar free maple syrup or even Stevia. To make it Vegan friendly, just add more coconut cream and omit the heavy cream and use carob instead of the chocolate. Also omit the protein powder. I love how adaptable this recipe is. Here is how I made this yummy Chocolate Avocado Ice Cream.

First let me talk about the protein I use. I really like the Great Lakes Beef Gelatin. I prefer the “green can” because it dissolves in every temperature and it doesn’t change the flavor of the  dish. I have even drank this in water and never tasted a difference. I usually buy from Amazon.

In a sauce pan mix the coconut cream, heavy cream, espresso powder, protein powder and the dark chocolate. I do not allow this to boil. Just a low simmer. You want the coconut cream and the chocolate to melt completely. Whisk continually so it doesn’t burn.

Now remove from heat and add the vanilla, avocados, and cinnamon. Using a emulsion blender (food processor or blender) mix the mixture until it is smooth. If you want to add sweetener, this would be the time to do so.

Once smooth, refrigerate the mixture until cooled. This step usually takes about 2 hours or so. Once cold, you can either eat the ice cream like this making it more of a pudding or you can bust out the ice cream maker.

Allow the ice cream maker to run a full cycle or until you are happy with the texture. Scoop the ice cream into a freezer safe bowl and allow to harden the rest of the way.

Scoop it out and enjoy!