VeganDairy-freeVegetarian Ice Cream
Toasted Coconut Chocolate Avocado Ice Cream
A vegan chocolate ice cream made with avocado and toasted coconut.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 1 | 1 | medium avocado, peeled, deseeded, lightly mashed | |
| 240 ml | 1 cup | unsweetened oat milk | |
| 42 g | ½ cup | cocoa powder | |
| 120 ml | ½ cup | agave nectar | |
| 5 ml | 1 tsp | vanilla extract | |
| 40 g | ⅓ cup | unsweetened toasted coconut flakes, for topping |
Ingredients
Method
- Whisk the avocado, oat milk, cocoa powder, agave nectar and vanilla extract together in a large bowl until well combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away. Top with toasted coconut and serve straight away.
Nutrition per serving estimated
- Calories
- 287 kcal
- Fat
- 11 g
- of which saturates
- 4.9 g
- Carbohydrate
- 49 g
- of which sugars
- 35 g
- Fibre
- 7.2 g
- Protein
- 3.7 g
- Sodium
- 55 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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