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Creamy Chocolate Avocado Ice Cream

A guilt-free, rich, and creamy dessert made with avocados and cocoa, perfect for hot summer days and family gatherings.
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Prep Time 10 minutes
Total Time 1 day
Servings: 4 servings
Course: Dessert
Cuisine: Healthy, Paleo, Vegan
Calories: 175
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsweetened almond milk (or coconut milk) Opt for the highest quality you can find.
  • 1/4 large ripe avocado Use a ripe avocado for the best creaminess.
  • 1-2 tbsp maple syrup Adjust according to your sweetness preference.
  • 1/4 tsp vanilla extract A splash of vanilla enhances the flavors beautifully.
  • 1 scoop chocolate protein powder Choose a high-quality, unsweetened powder.
  • 1 tbsp cacao powder (or cocoa powder) Cacao powder can be used for a richer flavor.
  • 1 pinch salt A hint of sea salt works wonders here.

Method
 

Preparation
  1. Blend the Base: Begin by adding all the ice cream ingredients into your blender. Blend until completely smooth, aiming for a consistent texture without lumps—about 1-2 minutes.
  2. Pour & Secure: Carefully pour the blended mixture into the Ninja Creami pint. Make sure it’s filled to the max line, and then secure the lid tightly.
  3. Freeze: Place your pint in the freezer and let it freeze for a minimum of 24 hours.
  4. Defrost: When you’re ready to indulge, allow the pint to sit at room temperature for about 10 minutes.
  5. Blend to Perfection: Insert the pint into your Ninja Creami machine and use the 'Ice Cream' function. It will transform your frozen block into creamy bliss in about 5 minutes.
  6. Serve & Enjoy: Once it’s blended to a perfect creamy consistency, scoop out into bowls and enjoy!

Notes

Store leftovers in an airtight container in the freezer for up to a month. Let thaw for a few minutes before serving again.