I’ve recently discovered a sneaky way of adding creaminess to ice cream – avocado! Stay with me on this one! Think green smoothies – the added plants don’t taste recognizable in the end product. Avocado as an ice cream base is probably suitable for many flavors besides Rocky Road. Forgive me for the vague measurements. Homemade ice cream, in my opinion, is not a science. Taste and adjust as you see fit.
Ice cream base:
1 ripe avocado
1 C coffee
1 C almond or coconut milk
3-4 tbsp cocoa powder
1/4 tsp salt
1/4 tsp instant coffee granules
1 tsp vanilla extract
~1/4 C sweetener
3 tbsp almonds or walnuts, toasted and chopped
3 tbsp chopped dark chocolate, or chocolate chips
small handful vegan marshmallows, quartered
In a blender, blend all ingredients of the ice cream base. Taste and adjust. Freeze the mix-ins. Chill in the fridge until very cold, then run through your ice cream maker, adding in the mix-ins during the last 2 minutes of processing. Freeze about 3 hours, or until firm.