This recipe originally started out as a chilled avocado soup. Without the chocolate, the ingredients create a fresh, satiating soup or smoothie but adding crisp chocolate chips transforms it into a luxurious dessert the whole family will enjoy! It is paleo, keto, and even vegan friendly, containing no sugar, dairy, or preservatives!
- 1 extra-large avocado, (approx. 150g) roughly chopped
- 350ml water – dependent on the size of avocado
- 100g organic cucumber, peeled and roughly chopped (once peeled about 50g)
- 30-40g dark chocolate, roughly chopped into small chips. I use Willie’s Cacao Pure Gold.
- A large bunch of fresh mint
- Zest and juice of 1 lemon
- In a food processor, blitz the avocado, cucumber, lemon (zest and juice), and fresh mint until smooth.
- Slowly add some of the water until a consistency similar to a thick pancake batter is achieved. The thicker the mixture, the creamier the ice cream.
- Taste and add more mint if needed.
- Transfer the mixture to an ice cream maker and churn for about 15 minutes or until desired consistency is achieved. The longer it churns, the texture becomes more like a creamy sorbet. In my experience, a fair amount of mixture freezes to the bowl. I simply waited for the ice cream bowl to defrost, freeing the mixture, before transferring the ice cream to individual ramekins. Alternatively, pour the liquid mixture into ramekins, scatter in some chocolate chips, and place into the freezer to set, stirring every 30 minutes.
- If using an ice cream maker add in the chocolate chips about 5 minutes before it is ready.