Chocolate Avocado 'PB' Ice Cream by Megan May
Rich, chocolatey ice cream heaven that rivals and gourmet dairy ice cream you can buy. That said, it is only as good as the ingredients you use - take the extra time to make your own nut milk or buy a raw cold-pressed nut milk, and get a really good quality cacao powder.
The avocados in this ice cram provide nutrient dense wholefood fat that creates the creaminess. But don't worry, you won't taste any avocado once it's frozen. The peanut butter flavour comes from the combination of a little tahini and almond butter - in a raw food diet we don't often use peanut butter, but if it's something you enjoy, you could use it instead.
2 medium sized ripe avocados
1/3 cup + 2 Tbsp almond, coconut or hazelnut milk
3/4 cup good quality dark cacao powder
3/4 cup + 2 Tbsp organic maple syrup
1 Tbsp almond butter
1 Tbsp tahini
2 1/2 Tsp vanilla extract
pinch of sea salt
1/4 cup filtered water
1/4 cup melted cold pressed coconut oil
1 1/2 Tbsp melted cacao butter
Place all ingredients except coconut oil and cacao butter in a high speed blender and blend until smooth. With the blender running, slowly pour in melted coconut oil and cacao butter and blend until well incorporated.
Pour mixture into a container (preferably metal), cover and freeze until firm - this should take around 8 hours, depending on your freezer. If you have an ice cream maker, you can churn it first - follow the instructions for your machine.
Stand the ice cream at room temperature for 5 minutes before serving, to allow to soften.
I find that ice creams made with avocado don't last very long in the freezer, so aim to use it up within 1 week of making it. If you leave it longer, it will still be good for making milkshakes or smoothies.
Listen to the full interview with Megan May above.
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