Heather Whinney

Chocolate & Nut Ice Cream

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
Vegan Kids
Vegan Kids

By Heather Whinney

Published 2021

  • About

This is a not-too-sweet churned ice cream in which avocados add a wonderful smoothness, although their flavour is barely detectable. If time allows, chill the coconut cream and coconut milk overnight in the fridge. Use coconut evaporated milk in place of coconut milk for a richer result. Leave out the almonds if you prefer.

Ingredients

  • 150 ml/¼ pint/⅔ cup coconut cream
  • 400

Method

  1. Pour and scrape the coconut cream and coconut milk into a blender or food processor. Add the avocados and maple syrup and blend briefly until the avocados are very finely chopped.
  2. Sift in the cocoa powder, add the vanilla, then blend again until the mixture is completely smooth. Taste and add more maple syrup if liked (bear in mind that it will taste slightly l

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