Nut Milk & Avocado Chocolate Ice-Cream
Yummy cold treat.
Ingredients
- 3 large avocados (approx. 500g avocado flesh)
- 1/2 tsp vanilla bean paste (or extract)
- 100g dark chocolate, melted
- 1/2 lemon, juiced
- 1/4 cup cocoa powder
- ice-cream cones (to serve)
- 1/2 cup raw caster sugar
- 50g hazelnuts, chopped, toasted (to serve)
- 100ml nut milk
Method
- Peel and stone avocados and cut flesh into 2cm dice. Toss in lemon juice to prevent browning. Place pieces into a snap lock bag and freeze for 4 hours or until firm.
- Meanwhile, combine sugar and cup water in a saucepan and bring to a simmer over medium heat. Remove from heat, stir in cocoa and vanilla and set aside to cool completely. Chill for 30 minutes until thickened.
- Remove avocado from the freezer and stand for 5 minutes. Transfer avocado to the bowl of a food processor with a pinch of salt. Process until very finely chopped, scraping down the sides of the bowl if needed. Gradually add cocoa mixture and milk and process until smooth.
- Transfer to a 1L freezer-safe container and freeze for at least 4 hours. Remove from the freezer 5-10 minutes before serving. Using a hot spoon, scoop ice-cream into ice-cream cones, drizzle with melted chocolate and scatter with chopped hazelnuts.
