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Ingredients

400ml can coconut milk
400ml can coconut cream
1/4 cup gluten-free glucose syrup
1/2 cup caster sugar
1/3 cup cacao powder
1/4 cup boiling water
1 small avocado, roughly mashed
1/2 teaspoon vanilla bean paste
2 tablespoons roughly chopped pistachio kernels, toasted

Method

Step 1 Place coconut milk, coconut cream, syrup and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 to 4 minutes or until mixture is smooth and just beginning to simmer. Remove from heat.
Step 2 Pour coconut mixture into a food processor. Process for 1 minute. Pour into a 6cm-deep, 9.5cm x 19cm (base) loaf pan. Freeze for 3 hours or until frozen around edges of pan.
Step 3 Place cacao in a small bowl. Add boiling water. Stir until cacao has dissolved and mixture is smooth. Set aside to cool.
Step 4 Transfer ice-cream mixture to a food processor. Add avocado, cacao mixture and vanilla. Process until thick and smooth. Return to pan. Cover surface with plastic wrap. Freeze for 3 hours or until frozen around edges of pan.
Step 5 Transfer mixture to food processor. Process until thick and smooth. Return to pan. Sprinkle with pistachios. Cover surface with plastic wrap. Freeze overnight or until firm.
Step 6 Remove the ice-cream from freezer 10 minutes before serving.

Dairy free chocolate avocado ice cream

How to make Dairy free chocolate avocado ice cream

Ingredients

Method