Dessert, Kid-Friendly
Toasted Coconut Chocolate Avocado Ice Cream
Recipe by Gillean Barkyoumb
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Step-by-step instruction without your screen going to sleep
- 1 medium avocado, peeled, deseeded, lightly mashed
- 1 cup unsweetened oat milk
- 1/2 cup cocoa powder
- 1/2 cup agave nectar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened toasted coconut flakes, for topping
Utensils
- Large Bowl
- Whisk
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Step 1
In a large bowl, whisk together the avocado, oat milk, cocoa powder, agave nectar, and vanilla extract until well combined.
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Step 2
Pour the base into an empty CREAMi pint. Place a storage lid on the pint and freeze for 24 hours.
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Step 3
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto out bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 4
Select ICE CREAM.
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Step 5
When processing is complete, remove ice cream from the pint. Top with toasted coconut and serve immediately.
