Surprising but true – avocado (make sure it’s ripe) and coconut milk make for a creamy ice cream that’s just as good as the original.
Suitable for Gluten-free | Egg free | Dairy-free | Vegan
Serves 10 (makes 1 litre)
Prep time 15 minutes, plus freezing
- 2 just-ripe avocados
- 400g can full-fat coconut milk *
- 1 tsp vanilla extract *
- 60g dairy-free cocoa powder * sifted
- 250ml almond * or soya milk *
- 150ml light agave nectar *
- Dairy-free, sugar-free chocolate chips * if liked
* Available at Holland & Barrett
Nutrients per serving (without chocolate chips) :
Cut the avocados in half and discard the stones. Put the avocado flesh, coconut milk and vanilla extract in a large food processor and whizz until smooth.
Blend the cocoa powder with a splash of almond or soya milk to form a paste. Add this to the processor, along with a splash more milk and blend again. Add in the remaining milk and agave and blend until smooth and mixed well. Check for sweetness – it should taste a little too sweet, because the flavour will be dulled on freezing. Add more agave if you like.
Scrape the mixture into an ice cream maker and churn for 25-30 minutes until a soft set. Scrape into a freezerproof container and stir through the chocolate chips if using. Freeze until needed. Allow to soften for 10 minutes before serving.
If you don’t have an ice cream maker, tip the mixture into a freezer-proof container and freeze for 2 hours, then beat with a fork to break up any ice crystals. Return to the freezer and repeat the process every 1½ hours until a soft set, then stir through the chocolate chips (if using) and leave until firm.
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