Chocolate Avocado Ice Cream |

Chocolate Avocado Ice Cream

Rich, decadent and simply delicious! 



Serving: 2

  • 1½ avocados - pitted
  • 1 x 400g can of Thai coconut milk
  • 1/2 tsp of salt
  • 1/4 cup Raw Cacao powder
  • 1/4 cup pure maple syrup or 3 TB stevia monk fruit.


  1. In a food processor, combine the avocados, coconut milk, salt and cacao powder.
  2. Pour in the maple syrup or stevia monk fruit sweetener and puree until incorporated.
  3. Transfer to an ice cream machine. Churn for about 20 minutes or until the mixture is frosty and thick. If you don't have a machine, spread the mixture evenly in a container and add to the freezer. Once set, leave for 5 or so minutes before scooping out.
  4. Eat immediately or store in a container for later.