Gluten-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl
Plant-Based | Gluten-Free | Vegan | Dairy-Free | Egg-Free | Soy-Free | Paleo-Friendly | No Refined Sugar
Servings: 4 servings
Calories: 599kcal
Ingredients
For the ice cream:
- 1 can organic full-fat coconut milk 13.5-ounce can
- 2 organic avocados pitted
- ¼ cup organic raw cacao powder
- ¼ - ½ cup organic coconut sugar
For the swirl:
- ½ cup organic almond butter
- 1 tablespoon organic date syrup or organic maple syrup
Instructions
Prepare the ice cream:
- Add all ingredients for the ice cream to a Vitamix, or high-speed blender, and blend until it's creamy and smooth. Adjust the amount of sweetener to your preference.
- Transfer the mixture to an ice cream maker and process according to your machine's directions.
Prepare the swirl:
- Add all the ingredients for the swirl to a small mixing bowl and stir until well combined. Set aside.
Assemble:
- When the ice cream maker is finished making the ice cream, transfer the mixture to an air-tight BPA-free ice cream storage container and spread evenly.
The type of almond butter you use will determine which option to use:
- Option 1: If your swirl mixture is thin, drop a spoonful of the swirl on top of the ice cream and using the tip of a sharp knife, swirl it into the ice cream mixture.
- Option 2: If your swirl mixture is thick, take out a small amount at a time and roll it into small balls (you should have +/- 30 tiny balls). Drop the balls into the ice cream mixture, spreading them evenly then push them down into the the ice cream with a fork or flat edged spoon.
- Cover your container and place in the freezer for 2-3 hours, or until it gets to the hardness you prefer.
- Enjoy!
Notes
Serving Size: This recipe will make approximately (4) small servings. Nutritional information is for (1) serving.
The recipe and photographs for "Gluten-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
The recipe and photographs for "Gluten-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.Nutrition
Serving: 1svg | Calories: 599kcal | Carbohydrates: 32g | Protein: 12g | Fat: 53g | Sodium: 43mg | Fiber: 12g | Sugar: 12g | Calcium: 150mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.