Raw Chocolate Ice Cream

Raw Chocolate Ice Cream might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 885 calories, 19g of protein, and 54g of fat per serving. This recipe serves 2. For $3.51 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up vanillan extract, almonds, avocado, and a few other things to make it today. It is brought to you by Gluten Free Recipe Box. 41 person found this recipe to be delicious and satisfying. With a spoonacular score of 95%, this dish is tremendous. Raw Vegan Chocolate Ice Cream Cupcakes, Raw Dairy-free Orange Cream Ice Cream, and Raw Ice Cream are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Add avocado, almonds and 1/4 cup agave to a food processor and blend until it is well chopped.Add another 1/4 cup and blend until it looks smooth. Have a taste. It may still contain tiny nuts. Either leave them in or strain it.Add another 1/4 cup agave and blend until smooth. If you run the machine too long it may start to heat. Depending upon how raw you want to go, you may want to pulsate on and off instead of running it the a full 2 minutes or so.Add the cocoa powder and blend well. It should be the consistency of a chocolate ganache.Slowly add the cold water until thoroughly blended.Add vanilla and blend again.Freeze according to manufacturer's instructions. My 2 quart Cuisinart ice cream maker takes about 30 minutes to freeze.Place in an air-tight container in the freezer until firm.

 

Step by step:

1. Add avocado, almonds and 1/4 cup agave to a food processor and blend until it is well chopped.

2. Add another 1/4 cup and blend until it looks smooth. Have a taste. It may still contain tiny nuts. Either leave them in or strain it.

3. Add another 1/4 cup agave and blend until smooth. If you run the machine too long it may start to heat. Depending upon how raw you want to go, you may want to pulsate on and off instead of running it the a full 2 minutes or so.

4. Add the cocoa powder and blend well. It should be the consistency of a chocolate ganache.Slowly add the cold water until thoroughly blended.

5. Add vanilla and blend again.Freeze according to manufacturer's instructions. My 2 quart Cuisinart ice cream maker takes about 30 minutes to freeze.

6. Place in an air-tight container in the freezer until firm.

Nutrition Information:

covered percent of daily need