It’s no secret that I love ice-cream. And, whilst I love being healthy more than almost any culinary indulgence, ice-cream is the one thing that can
frequently occasionally lure me off the clean-eating wagon. Which is why I prefer to make home-made healthier versions. At least then, when I do indulge, it’s a low-sugar hit and I’m not left with crazed out blood-sugar levels like I would be after hoovering up this stuff. So, I stumbled upon this recipe recently and was mesmerized by the concept of using avocado to make ice-cream. How could that possibly go wrong? I love avocados, I love chocolate, and I LOVE ice-cream – it seemed perfect! That recipe looked good, but I thought I’d develop my own, so this is what I came up with:
Double Chocolate Chip Honey Sweetened Avocado Ice-cream.
Clean, simple ingredients and, given that it’s mostly avocado, it is super healthy. Pretty much just a salad*.
Ok fine, it is a treat, and should be enjoyed as such, but it’s a way healthier one than your standard Ben & Jerry’s sugar bomb.
And no, it does not taste like guacamole. Avocado is super mild in flavor so it is easily masked by the strong chocolatey taste.
- 1 large (2 medium) avocado
- 3/4 cup pure unsweetened cocoa powder (or raw cacao if you have it)
- 1/3 cup honey (or maple syrup)
- 1/4 tsp sea salt
- 1/2 cup of milk (I used raw full-fat milk, but you could use coconut milk or almond milk too)
- 1 tsp vanilla
- 1/2 a 100g bar of dark chocolate (like this one)
- 1. Throw all the ingredients, except for the dark chocolate, into a food processor and process until it turns into a smooth, creamy, chocolate-pudding like mixture
- 2. Taste and adjust sweetener as you prefer
- 3. Chop up dark chocolate into chip like pieces and stir into the avocado mixture
- 4. Transfer mixture into ice-cream maker and follow manufacturer's instructions - it will typically take 15-20 minutes
- 5. Once ready, if you like soft-serve, go ahead and eat immediately. Otherwise transfer to a shallow dish and place in the freezer for a couple hours