Chocolate Coconut Avocado Ice Cream

• Canned Goods

  • 14 oz Coconut milk, full-fat

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened dark
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

• Beer, Wine & Liquor

  • 1 splash Rum

• Other

  • Flesh of 2 ripe California avocados, about 275 grams

Found on runningtothekitchen.com

Description

Ingredients

• Flesh of 2 ripe California avocados, about 275 grams
• 14 ounces full fat coconut milk from a can (see note)
• 1/4 cup unsweetened dark cocoa powder
• 1/2 teaspoon salt
• 1/3 cup maple syrup
• splash rum (optional, helps texture when freezing)
• 1/4 cup chopped toasted almonds

Directions

• Combine avocados, coconut milk, cocoa powder, salt, maple syrup and rum in a food processor. Process until smooth, scraping down sides as needed.
• Transfer mixture to an ice cream maker and churn according to manufacturers directions until thick and frosty, about 10-15 minutes.
• Add toasted almonds 1 minute before turning off ice cream maker, just to combine.
• Transfer to a freezer safe container and freeze for at least 1-2 hours to harden.
• Remove from freezer and let sit at room temperature for 10 minutes before serving for easier scooping.