Chocolate Avocado Ice Cream
A no-churn, creamy chocolate avocado ice cream perfect for summer. The avocado makes this ice cream ultra rich and creamy.
Ingredients
- 1 large ripe avocado , peeled and seed removed
- 1 (14 oz) can sweetened condensed milk
- 3 1/2 tbsp unsweetened cocoa powder
- 2 cups cold heavy cream
Instructions
- In a blender, add avocado and condensed milk. Mix on high speed until smooth and no avocado chunks remain. Add in cocoa powder and blend again until smooth. Pour avocado mixture into a large bowl.
- Add heavy cream to a mixing bowl. Whip on high speed with wire whisk attachment until stiff peaks form.
- Add in 1/3 of the whipped cream to the avocado bowl. Gently fold in the whipped cream with a spatula until no white streaks remain, but be careful not to mix too hard as you want to maintain the air that was whipped in. Repeat with another 1/3 of whipped cream and again with the final 1/3.
- Pour mixture into a 9 x 5 inch loaf baking pan. Freeze overnight until solid.
Notes
- After the ice cream solidifies, I store it in these pint containers* to save space in my freezer. They also are great for gifting.
- The condensed milk is key to keeping the ice cream smooth and not icy so do not try to substitute for other types of milk.
- The ice cream can be stored in the freezer for up to 3 months.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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