This chocolate coconut avocado ice cream is creamy, decadent and intensely simple to make. Filled with healthy extra fat, chicken foot rules it’s a great summer treat!
Some time ago when i was strolling the aisles of my favorite little Asian market that has the supreme variety of produce around, We noticed they had coconuts. Little little ones like you’d see under a palm tree on a Caribbean seaside. Since that time, I’ve wanted to buy some but for some reason or another, I just never did.
Thanks to California Avocados for sponsoring this post.
When California Avocados asked me to generate an avocado snow cream (state wha??) I understood I wanted to look the coconut dairy route for a dairy free of charge/paleo friendly treat and what better reason to finally purchase those adorable coconuts than to use as a serving bowl for a few of this creamy, decadent delicious chocolate coconut avocado ice cream?
There was just one problem, once I acquired them home as well as the ice cream was made, I starred at it about my cutting board in your kitchen saying okay, right now what?” in my head. Attempting to take my trusty chef’s blade to some coconut appeared like it might result in the increased loss of a finger or two.
So I turned to Google, obviously.
Amazingly, video after video of cracking open coconuts assured me all I needed was a rock with a sharp edge. Well do you know what? I have one particular in my yard! Finally, the random large boulder the builder decided to place while watching well pipe that we made a garden bed around (because what else would you do with huge arbitrary rocks inside your yard?) includes a purpose nowadays; a coconut-opener!
With coconuts at hand, I climbed between your hydrangea (that really requirements some trimming) and the decorative grasses within the garden bed, praying the snake that loves to slither around within wasn’t around that day to bang away at the center of the coconut, slowly turning it as I went. I completely did not expect this work at all but very much to my surprise, it was flawlessly split in two in just secs. Unfortunately, all the delicious coconut drinking water poured down the side of the rock in the process so I’m going to have to find out a better way to save that the next time but I used to be remaining with four from the cutest little serving bowls of genuine coconut; improved only by a heaping scoop of chocolates coconut avocado glaciers cream and topped with some toasted almonds for good measure.
If you are weirded out by the avocados within this, don’t be! They lend the perfect creamy smoothness to the glaciers cream, healthy fats and they keep things dairy free and paleo friendly. I’ve made delicious chocolate avocado pudding before simply never thought to go the extra step and transform it into snow cream. Now that a box of this continues to be devoured, I wish I would’ve considered it sooner.
Create a batch and commemorate California Avocado Month deliciously!
Chocolates Coconut Avocado Ice Cream
This chocolate coconut avocado ice cream is creamy, decadent and incredibly simple to make. Full of healthy fat, it’s an excellent summer treat!
2 hr, 25 Prep Time
2 hr, 25 Total Time
Flesh of 2 ripe California avocados, about 275 grams
14 ounces full fat coconut milk from a can (discover note)
1/4 cup unsweetened dark cocoa powder
1/2 teaspoon salt
1/4 cup chopped toasted almonds
Combine avocados, coconut milk, cocoa powder, salt, maple syrup and rum inside a food processor. Procedure until clean, scraping down sides as needed.
Transfer mixture for an glaciers cream maker and churn based on manufacturer’s directions until dense and frosty, about 10-15 minutes.
Add more toasted almonds 1 minute before turning off glaciers cream maker, merely to combine.
Transfer to a freezer safe container and freeze for in least 1-2 hours to harden.
Remove from freezer and let sit at room temperature for ten minutes before portion for easier scooping.
You should use half coconut milk, half heavy cream for an even creamier ice cream.
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