This recipe makes about one pint of ice cream but feel free to double it to make 2 pints. I recommend coconut cream versus coconut milk, but if you only have full-fat coconut milk you can do one of two things: use the coconut milk and an ice cream maker, or place the coconut milk in the refrigerator overnight and use just the cream that separates out from the milk. The challenge here is you'll need a few containers of coconut milk to get a cup of cream from it. My current favorite brands of coconut cream are Savoy and Aroy-D.
Servings: 4servings
Calories: 212kcal
Equipment
Food processor
Ingredients
1cupcoconut creamor full-fat coconut milk
¼cupmaple syrup
2tablespoonsunsweetened cocoa powder
½avocado
Instructions
Add all the ingredients to the food processor and process the mixture until creamy and light.
Chill in the freezer for about 30 minutes and eat soft-serve style, or process in an ice cream maker.