My obsession with coconut ice cream started when we were living in Calgary, AB where it was sold for upwards of $13 per pint – whew! Even though I’d become more accustomed to the high cost of living, that was still pushing me too far! Instead, I started making coconut ice cream at home, and we’ve never looked back.
Even though it only costs $5.50 a pint here in Montana, that’s still quite a bit when I can make it at home for less than half the price. So…money savings vs. convenience – although the money savings should be enough for me, what seals the deal is how easy this is to make. So easy in fact, that we always have homemade ice cream in the freezer even at the busiest of times!
For the ice cream base, place all the ingredients in a blender and blend until smooth, you may need to use the tamper to keep the mixture moving. Each ice cream maker is a bit different, so freeze according to your manufacturer instructions. You’ll know the ice cream is done when it stands up on a spoon and clings to it. If it runs right off, it’s not quite ready. Once it looks like soft serve, remove it from the machine and place it in the freezer to harden a bit more.
The ice cream in the pictures is soft serve, right out of the machine. Homemade ice cream is almost always harder right out of the freezer than store bought, because it doesn’t have any preservatives, and home freezers are usually colder. If your ice cream is frozen solid in the freezer, place it in the refrigerator to soften for 20-30 minutes before serving.
I’ve tested several chocolate ice creams throughout the search for a good one, (you see the trials I go through…). But… it wasn’t until I added the avocado that things got truly interesting. Something about my coconut milk only versions went a bit icy in the freezer after a few days. It was when my husband asked for his favorite Coconut Lime Ice Cream that it finally hit me – avocado is what makes that ice cream so decadent, and it would be perfect for chocolate ice cream as well. Sure enough – it’s incredibly creamy!
- 1 – 13.5 ounce can coconut milk (not light)
- 1 avocado, peeled and pitted yielding 4.5 ounces
- 1/2 cup cocoa powder, (Dagoba brand)
- 1/2 cup maple syrup, Grade A for lightest flavor
- 1 Tablespoon vanilla extract
- 1/2 cup water
- Fudge Sauce:
- 4 Tablespoons maple syrup, Grade A
- 2 Tablespoons cocoa powder
- Place all the ingredients in a blender and blend until smooth.
- Chill the ice cream base in the refrigerator for a 2 hours before freezing.
- Freeze the ice cream according to the manufacturer’s instructions for your machine.
- The easiest way to tell if the ice cream is done, is when it stands up on a spoon instead of sliding right off.
- After the ice cream’s done, remove it from the machine and serve immediately or freeze for a harder texture.
- The fudge sauce is optional, but I highly recommend adding it.
- Using a flat bottom whisk, whisk together the maple syrup and cocoa powder until smooth. I like to store my fudge sauce in a squeeze bottle in the refrigerator. It will keep for at least 1 month.
Freezing the ice cream usually takes about 20 minutes.