This post has been too long in the making and I really had to sit up and look for it in my drafts. I had actually tried making ice cream last summer and I sorely missed not having the Kitchen Aid Ice Cream Maker Attachment. Every time I go to the store and buy an ice cream tub, even the smallest one lasts for quite some time and we get too bored of it. Not to mention the fact that many brands of ice cream come with gaur gum, xanthum gum, artificial vanilla sweetener and high fructose corn syrup, to mention just a few. I am not too fond of ice cream with the egg base and did not want to sacrifice creaminess – the one requisite for a great tasting ice cream. I instantly knew avocados were the answer. I had already made Eggless Fudgy Avocado Brownies, so figuring this out was not too difficult. I did take help from this website and was very pleased with the results.
Delicious? – Yes.
Eggless? – Yes.
Vegan? – Yes.
Creamy? – Double Yes.
Need an Ice Cream Maker? – NO!!!!
The avocado and the coconut milk take the creaminess to a whole new level. Making ice cream is definitely one that comes out of understanding a few things about the ingredients, ice, temperature, and the level of fat required to make the ice cream, additions to the ice cream and when to add them. There is also always a set off between the amount of fat and the creaminess of the resulting ice cream. There are many websites that give you loads of information,on how to make home made ice creams and I wanted to share this one with you. Finally its always better to freeze the ice creams in a flat container thats not too tall that helps in uniform freezing. How do they sell all those ice creams in tall tubs?
1 Large Avocado mashed roughly.
1/2 Cup Light Coconut Milk.
1/4 Cup Honey/ Maple Syrup.
1/4 Cup Turbinado Sugar.
3 Tbsp Cocoa Powder.
3 Tbsp Mini Choco Chips.
2 Tbsp Percolated Coffee.
1/2 Tsp Vanilla Essence.
A dash of salt.
- In a blender pop in the mashed avocado, and all the ingredients excepting the chocolate chips.
- Blend in to a smooth shiny creamy consistency.
- If you don`t want it to be diary free, you could substitute with heavy cream, half and half or whole milk.
- Leave out the percolated coffee if you are making this for the little ones.
- Do not use 2% as the fat gets to be really low.
- Add the choco chips and transfer to a flat container that’s convenient for freezing and scooping.
- Freeze for about 6 hours.
- Remove from the freezer and allow a few minutes before serving. This is just to facilitate easy scooping.
- Top with nuts, hot fudge, chocolate sauce, fruit anything.
7 thoughts on “Vegan Double Chocolate Mocha Ice Cream.”
That picture in the end conveys a thousand words.. I’d pick Yumm!
Absolutely chocolatey!!!! Yum yum yum..this seriously looks damn good. What is turbinado sugar btw? Can it be substituted?
sounds very simple! will tell my daughter to give a try
Hi Shoba, I have nominated you for the sunshine award. Please check the link below for details: http://mykitchenmoments.wordpress.com/awards/.
Am drooling over that empty bowl, trust me i can enjoy thoroughly this vegan icecream without any guilt eventhough i have a sore throat now.
Woww.. Looks amazing.. nice clicks too!!