This ice cream is ridiculous. Really.. Its crazy fudgey and rich.
Stressful day? Eat this. Can't cope with this heat wave? EAT THIS.
And eat it with zero guilt- because its made from avocados for crying out loud. YES. Healthy.
- 2 medium avocados
- 3/4 cup cocoa powder
- 1/2 cup milk (dairy or non dairy- any variety)
- 1/4 teaspoon salt
- 2 Tablespoons vanilla extract
- 1/3 cup agave (or more to taste)
- 3/4 cup creamy peanut butter + an extra 1/4- 1/2 cup to swirl in and the end.
- In a food processor, mix all of the ingredients except the peanut butter until evenly mixed.
- Use an ice cream maker as instructed to make it into ice cream. This will take approximately 15-20 minutes to thicken.
- Once the avocado mixture starts to thicken into an ice cream texture add the peanut butter and continue to let it run for another 5-10 minutes until you get the desired consistency. (Depending how thick your peanut butter is- you may need to stick your spoon into the ice cream maker to prevent big clumps of peanut butter from forming)
- Place the ice cream into a freezer safe container- By hand swirl in an extra 1/4 - 1/2 cup. (Doing this last by hand will give your ice cream visual dimension and show off the peanut butter ripple!)
- Freeze until firm. (and then of course- keep it stored in the freezer!) Once its frozen hard you may need to let it sit out for a few minutes to get pretty scoops!
- I topped my ice cream with even more peanut butter.. (crazy? no!) I did this by melting a little peanut butter with coconut oil in the microwave. (feel free to do it over the stove top too!)
I did not use "natural" peanut butter.. Rather I used a creamier easier to spread version. (it was organic) but it was not that super thick kind that some brands sell. Think more along the lines of "peter pan" peanut butter.. (which I don't recommend as a healthy choice- but thats closer to the consistency of what I used.)
If you have a peanut allergy- by all means use another nut/seed butter. Sunbutter would taste and work FANTASTIC in this recipe.
You may be able to get away with using honey or coconut palm nectar. I used agave due to the fact that it does not have a strong flavor. I saw “blonde” coconut nectar in stores the other day..I have not tried it yet, but think it may work well in this recipe. Feel free to adjust the amount of liquid sugar you use in this recipe to taste.
While I have not tried to make this ice cream sugar free, I suspect that the sugar might be needed. Without it ice cream typically become icy hard. Feel free to experiment though- and please come back to share your results!