Chocolate Avocado Ice Cream

Chocolate Avocado Ice Cream Serves: 1 gallon


  • 3 each large ripe and soft avocado
  • 1 cup raw cashews
  • 2 cans full fat Thai coconut milk
  • 12 oz. pitted dates
  • 3 oz. good quality cacao powder
  • 1 cup water
  • 1 cup dark agave nectar
  • 1 tsp. RC Umami Sensations® Red Miso Powder
  • 1 tsp. RC Umami Sensations® Kokumi Powder


  1. 1 In a high-speed blender, add all the ingredients.
  2. 2 Cover, then blend until all are a smooth puree. Taste and adjust flavor for sweetness with either dates or agave nectar.
  3. 3 Pour mixture into a frozen mixer bowl and blend with paddle every 20 minutes until mixture is light and fluffy.
  4. 4 Place ice cream in containers with tight lid and freeze overnight.


Value Added Suggestion: Serve with shaved toasted coconut and dark chocolate curls. Serve with RC Raspberry Coulis, Strawberry Coulis or Blood Orange Coulis Mix.  

Umami Sensations™ Red Miso Powder,Umami Sensations™ Kokumi Powder

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