On the off chance that you are a chocolate darling, you are going to LOVE this Chocolate Avocado Ice Cream formula. It's overly smooth, too rich, and I think you'll concur a lot more delicious than locally acquired veggie lover frozen yogurt.
Also, it's very basic too–only a couple of fixings stir up excessively snappy to make an incredibly rich, wanton, chocolate dessert that rivals anything you've at any point had in a frozen yogurt parlor.
In addition it's too bravo. This avocado chocolate frozen yogurt is stacked with the invigorating decency of avocados, cocoa powder, coconut milk and sugar. So no blame. Simply solid guilty pleasure.
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Ingredients
- 3 haas avocados
- 1 1/2 cups coconut milk
- 3/4 cup cocoa
- 6 Tbsp low carb (or other sweetener, as desired. See notes)
- 1-3 Tbsp MCT oil (optional--for creaminess)
- 1 tsp vanilla
- 1 tsp gelatin (an optional thickener--use arrowroot for vegan version)
- 3/16 tsp stevia (or alternative. 3/16 tsp is the equivalent of 6 tiny "scoops" -- see Recipe Notes for more info.)
- 1/2 tsp salt
Instructions
- Place all ingredients into the bowl of a food processor or into a blender.
- Process until smooth.
- Place blended ice cream base into ice cream maker and follow manufacturer's instructions to freeze the ice cream. For faster ice cream making, place the blended base into the refrigerator for about 2 hours to chill prior to making the ice cream.
- Serve immediately. If not serving immediately, thaw for 5-10 minutes after removing from freezer and then use an ice cream scoop to serve.
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