Chocolate Avocado Ice Cream
A ultra-creamy, plant-based chocolate ice cream made with ripe avocados, coconut milk, and dates, elevated with RC Umami Sensations® Red Miso and Kokumi Powders.
Yield / Servings
1 Gallon
Category
Desserts / Frozen & Plant-Based
Ingredients
9 Components
Avocados Large, ripe and soft
3 each
Raw Cashews
1 cup
Full-Fat Thai Coconut Milk
2 cans
Pitted Dates
12 oz.
Good Quality Cacao Powder
3 oz.
Water
1 cup
Dark Agave Nectar
1 cup
Preparation Steps
1
Blend Puree
Add all ingredients—ripe avocados, raw cashews, Thai coconut milk, pitted dates, cacao powder, water, dark agave nectar, RC Umami Sensations® Red Miso Powder, and RC Umami Sensations® Kokumi Powder—into a high-speed blender.
2
Process & Adjust Flavor
Cover and blend at high speed until a silky, completely smooth puree is formed. Taste mixture and adjust sweetness to preference with additional pitted dates or dark agave nectar if needed.
3
Churn & Aerate
Pour blended mixture into a pre-frozen mixer bowl or ice cream machine. Blend with a paddle attachment every 20 minutes as it freezes until the base becomes noticeably light, smooth, and fluffy.
4
Pack & Freeze
Transfer ice cream into airtight containers, seal tightly with lids, and place in freezer overnight to set firm before scooping.
Value Added Serving Suggestions
Garnish scoops with shaved toasted coconut and dark chocolate curls. Pair with a vibrant drizzle of prepared RC Raspberry Coulis, RC Strawberry Coulis, or RC Blood Orange Coulis Mix for an elegant fruit-and-chocolate contrast.