This super easy and extra fudgy ice cream is perfect with extra chocolate sauce and/or berries!
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, leave this out for a creamier texture, I only included it because it helps the ice cream base to blend more easily.
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.
- Category: Dessert
- Method: Blending
- Cuisine: American
Keywords: Vegan Chocolate Ice Cream, Chocolate Ice Cream Recipe, Recipe for Chocolate Ice Cream