Lately I have been up to my eyeballs in avocados.
And I am not complaining. Although, I do think I have slight problem.
I can thank the grocery store, they fueled the problem,last week they sold avocados for only a dollar! One dollar for avocados is CHEAP for around here. Honestly, in one week I think I bought fifteen maybe even twenty avocados. Granted I think this was the week before Cinco de Mayo and I was shoving things like margarita guacamole down the throats of pretty much everyone who walked through the kitchen.
Ah, that was a good week.
Here’s the deal. I absolutely love fruit. I love fruit so much that for the most part I do not like to trash it up with chocolate, or really anything for that matter. Sure I make exceptions. I mean blueberry muffins anyone? Or smoothies or strawberries and yogurt, or absolutely any banana and chocolate combo. And maybe chocolate covered strawberries…
Ok, you’re right, that was all lot of exceptions, sometimes it just depends on the mood I am in. But for the most part, I really would just prefer to eat the strawberry and chocolate separately.
Up until about two years ago I actually said I thought avocados were gross. Yes, I said that. I think the texture threw me off or something. Look at me know, I can’t get enough of them.
Anyway, I don’t really view an avocado as a fruit, even though it technically is. To me fruits are sweet, fruits are something I would want to pick up and eat by the handful without adding anything to them. I would never eat an avocado without salt and I would also prefer a little pepper and maybe a squeeze of lime, if it was around, which it always is around here.
I promise you can barely taste any avocado and at times, especially right out of the freezer you can’t taste it all. Just make sure the avocados you are using are very ripe and add a little more sweetener. The sweeter you make it, the less avocadowy tasting it is.
Plus, all the chocolate does a really nice job of masking any avocado and it is so creamy. It’s actually pretty amazing.
I mean yes, it is obviously a little different, but it in a really good way and it fulfils the craving for cold soft serve ice cream. Which by the way I think EVERY summer day needs to include.
Unless of course it is a mid summer July (ok mom, late June, whatever!) day in Mt. Hood Oregon and it is snowing. No, that day calls for a warm chocolate stuffed beignets.
No ice cream maker and no eggs. You do however need a food processor or a high-powered blender. I don’t have a blender, so food processor it was. Did I ever tell you guys how much I hate the food processor? I love it, but I also hate it!!
It’s my wort enemy to clean. So many parts!
The hardest part, other than cleaning the food processor of course, is remembering to put the can of coconut milk in the fridge the day before you want to make this. For me this was not a problem because ever since this coconut whipped cream I keep at least two cans of coconut milk in the fridge at ALL times. Yes, I am a freak, but this worked out extremely well!
You can eat this two ways. As soft serve, which you will need to still put in the freeze for 30 minutes or so to get the ice cream cold again or you can freeze it overnight and eat it like normal frozen ice cream. Both way are absolutely delicious, but we love the cold soft serve ice cream on a hot day (it was actually pretty sunny and warm here today).
Oh and one last plus of this ice cream? Bathing suit season is knocking at the door and this ice cream is it’s best friend!
Creamy Chocolate Soft Serve Avocado Ice Cream
Yields: about 1 quart
- 4 very cold avocados
- 1 can cold coconut milk (you will not need the whole can)
- 4 tablespoons dark chocolate coco powder
- 2 tablespoons powdered suger
- 2 tablespoon honey
- 3 ounces mlk chocolate, melted and cooled
- 2 teaspoon vanilla
- 1/2 teaspoon salt
- sprinkles, for topping (optional)
- ice cream cone (optional)
Refrigerate the coconut milk and avocados overnight. It is really important that your coconut milk is cold!
Melt the milk chocolate and let sit on the counter to cool. Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out a 1/2 cup of the coconut cream (save the rest of this as well for another use) and place to into the food processor, blend until pureed. Add the melted milk chocolate, cocoa powder, powdered suger, honey, vanilla and salt. Blend until pureed, scraping down the sides when needed to combine. Blend for a good 2-4 minutes until completely creamy Taste and add more sweetener additionally if desired.
Scoop the ice cream into a piping bag fitted with a tip or just scoop into a bowl. Place in the freezer for 15-30 minutes, but no long if you want soft serve. Pipe or scoop the ice cream into cones or bowls and top with sprinkles if desired. Store the remaining ice cream in the freezer.
*Note that because you are freezing the avocados they will not turn brown and the flavor will stay the same. Just keep any leftover ice cream in the freezer!
So obviously you need to make this. I mean your bathing suit needs a friend!