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Creamy Chocolate Soft Serve Avocado Ice Cream


  • 4 very cold avocados

  • 1 can cold coconut milk (you will not need the whole can)

  • 4 tablespoons dark chocolate coco powder

  • 2 tablespoons powdered sugar

  • 2 tablespoon honey

  • 3 ounces milk chocolate, melted and cooled

  • 2 teaspoon vanilla

  • 1/2 teaspoon salt

  • sprinkles, for topping (optional)


  • Refrigerate the coconut milk and avocados overnight. It is really important that your coconut milk is cold!

  • Melt the milk chocolate and let sit on the counter to cool.

  • Remove avocados from the skin (and pit) and place in a food processor.

  • Blend until combined and creamy.

  • Flip your cold can of coconut milk upside down and open it.

  • There should be around 1/2 cup of coconut water at the top.

  • Pour this into a container and save for another use.

  • Scoop out a 1/2 cup of the coconut cream and place to into the food processor, blend until pureed.

  • Add the melted milk chocolate, cocoa powder, powdered sugar, honey, vanilla and salt.

  • Blend until pureed, scraping down the sides when needed to combine.

  • Blend for a good 2-4 minutes until completely creamy Taste and add more sweetener additionally if desired.

  • Scoop the ice cream into a piping bag fitted with a tip or just scoop into a bowl.

  • Place in the freezer for 15-30 minutes, but no long if you want soft serve.

  • Pipe or scoop the ice cream into bowls and top with sprinkles if desired.

  • Store the remaining ice cream in the freezer.

Note – that because you are freezing the avocados they will not turn brown and the flavor will stay the same. Just keep any leftover ice cream in the freezer!

Serve finger licking Creamy Chocolate Soft Serve Avocado Ice Cream. If you are looking forward to provide an impeccable dining experience to your loved ones, the best option you have is urbandazzle’s dessert ware collection.

Dip Bowl

Source: halfbakedharvest