Dairy Free Chocolate Avocado Ice Cream

This creamy dairy-free ice cream uses avocado and cacao powder for the ultimate burst of flavour!

The ingredient of Dairy Free Chocolate Avocado Ice Cream

• 400ml can coconut milk
• 400ml can coconut cream
• 1 4 cup gluten free glucose syrup
• 1 2 cup caster sugar
• 1 3 cup cacao powder
• 1 4 cup boiling water
• 1 small avocado more or less mashed
• 1 2 tsp vanilla bean cement
• 2 tbsp with reference to chopped pistachio kernels toasted

The Instruction of dairy free chocolate avocado ice cream

• place coconut milk coconut cream syrup and sugar in a saucepan greater than medium low heat cook stirring occasionally for 3 to 4 minutes or until merger is sleek slick and just beginning to simmer sever from heat
• pour coconut merger into a food processor process for 1 minute pour into a 6cm deep 9 5cm x 19cm base loaf pan sedate put under for 3 hours or until frozen all but edges of pan
• place cacao in a small bowl grow boiling water work up until cacao has dissolved and incorporation combination is smooth set aside to cool
• transfer ice cream mix to a food processor add avocado cacao join up and vanilla process until thick and smooth return to pan cover surface later than plastic wrap deaden for 3 hours or until frozen not far off from edges of pan
• transfer join up to food processor process until thick and smooth return to pan sprinkle later pistachios cover surface taking into account bearing in mind plastic wrap freeze overnight or until firm
• separate the ice cream from freezer 10 minutes in advance serving

Nutritions of Dairy Free Chocolate Avocado Ice Cream

calories: 514 089 calories
calories: 39 5 grams fat
calories: 22 2 grams saturated fat
calories: 35 8 grams carbohydrates
calories: n a
calories: n a
calories: 4 3 grams protein
calories: n a
calories: 43 milligrams sodium
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