Vegan, no churn, easy and quick: you'll fall in love!Concept, credits to: @snowflakegelato
Course Dessert, Snack
Cuisine Vegan, Vegetarian
Keyword Gelato, Ice cream
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 3gelato
Ingredients
180grFrozen avocado pulp
3Medjool dates
A splashAlmond milk
Aquarter of Lemon(the juice)
Cocoa powder
Instructions
Cut in half your avocados (I've used baby avocados).Freeze the avocado pulp. Save the shells, wash them gently and freeze them as well.
In a blender or food processor, blend the avocado pulp together with lemon juice, pitted dates and a splash of almond milk to help blending. Take about a couple of spoonful of mixture and add some cocoa powder.
Pour the mixture into a container (and the choco mixture into a small cup) and freeze them both.
When it's frozen but you can still scoop it, put some of it into the avocado shells then flatten with a spatula. Freeze again.
To make the holes for the stones I've used a melon baller.When the cocoa ice cream is frozen enough, scoop with the baller and make the balls. Then roll them onto cocoa powder and place them into the holes. (so weird to explain:| )
Freeze and eat whenever you want.
P.S. to make ice creams I usually use this or this.