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two bowls of chocolate ice cream scooped out of a container

Avocado Dark Chocolate Ice Cream (Vegan)

A healthy vegan dark chocolate ice cream with avocado for extra creaminess

Course Dessert
Keyword ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10

Ingredients

  • 1 1/2 cups water
  • 3/4 cup raw cashews
  • 1/4 tsp xanthan gum
  • 1 tsp espresso powder
  • 2 tbsp dark cocoa powder dutch process is best
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup coconut milk
  • 1/2 avocado perfectly ripe
  • 1/2 cup coconut cream can sub coconut milk if full-fat and you don't have coconut cream
  • 6 oz dark chocolate bar can do whatever % chocolate you like
  • 1/2 cup sugar white or coconut

Instructions

  1. Put your ice cream maker unit in the freezer if you have to - this requires 24 hours! 

  2. In a high-speed blender, add the water, cashews, xanthan gum, espresso, dark cocoa powder, vanilla, salt, coconut milk, coconut cream, and avocado. Blend for about 1-2 mins or until it's completely smooth and creamy and no bits of cashews remain. 

  3. Put a medium sized saucepan on the stove and pour the blended mixture in reserving 3/4 cup for later. Turn heat on low and stir slowly.

  4. Add in all of the dark chocolate and the sugar, stirring to make sure you don't get a film on top and it doesn't stick to the bottom. Stir gently until the chocolate fully melts and the sugar dissolves. 

  5. Add the cornstarch to the remaining 3/4 cup of liquid set aside and whisk to combine. 

  6. Pour the cornstarch mixture into the saucepan while whisking the mixture in the pan to ensure no lumps form. Let the mixture come to a soft boil and remove from the heat to let cool. 

  7. Cover the mixture with a piece of parchment paper or plastic wrap to stop it from forming a film while it cools. After about 20-30 mins or until cool, pour into your ice cream maker and voila!