I presented this to my friends after a night in- complete with red wine and girly dvd’s. Sometimes life calls for a flimsy storyline.
This ice cream had been secreted away in my freezer for quite some time – having been made in a haste over summer when I was showered with Avocados from a friends farm (when I say showered- I mean hailed!) These avocados were bursting with ripeness and unfortunately there was only so much guacamole I could make before I turned green.
WHAT TO DO WITH A BUNCH OF AVOCADOS?
I decided to transform the creaminess of the avocado into its sweeter other half…ice-cream. And what decadent ice cream this is. Served to a crowd of unforgiving, soft serve inclined girlfriends, I was met with delight and dropped jaws, when I told them that yes- they had just eaten an avocado – not a carton of cream with their chocolate.
Are you ready to start a seriously intense chocolate addiction?
2 Avocados (about 1 cup)
1/4 Cup Coconut Milk/Almond milk or when times are tough…water 😉
½ Tsp Xantham Gum (again… if it isn’t in your cupboard and you still want to make this….do it – it is so not necessary)
1-2 Tsp stevia extract
1-2 Tbs of Raw Cacao Powder (depends how rich you want it)
1/4 Tsp peppermint extract or orange extract…depending on your mood – you can omit if you prefer pure chocolate.
- Scoop out the flesh of your avocadoes and stick it in the blender along with all your other ingredients.
- Blend. Blend some more.
- Taste. Adjust the sweetness/chocolatiness/creaminess of it if you so desire. (Sometimes I find I have put too much Cacao in. If this is the case I add a few more drops of Stevia….once again…taste….play it by ear…what do you like?)
- Freeze for an hour….enjoy.
This keeps in the freezer for a long time. I am a big believer in the freezer….it has never left me down. If the ice cream has been sitting in the freezer for a long time (ergo a few weeks), defrost in the refrigerator until the desired smooth ice cream texture has been reached. This stuff is HEAVENLY!