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.