Can ice cream save the world?
I think so.
Here are some facts to prove it.
For starters, have you ever seen a angry person eating ice cream? Of course not — unless it’s bad ice-cream.
When you dig into a scoop of good ice-cream, it's just impossible to be angry.
Ice-cream means joy, pleasure and contentment.
Whining kids? Just plug in the home ice-cream maker and turn all squabbles into a hug fest. Just imagine what would happened if ice-cream was served during Congress hearings. No more contentious public battles; only bargain and compromise. Politicians for sure wouldn’t be able to talk so much with their mouths full of ice-cream.
No more filibusters. Just a needed break to run to bathroom to (try to) remove ice-cream stains from their power suits.
Perhaps ice-cream might be the solution to end all world problems.
OK, maybe I’m exaggerating a tad, but there’s really a lot of awesomeness in ice-cream.
The problem with ice-cream (especially store-bought) is that it contains a huge amount of sugar and fat, which drives up the calorie content.
Have you ever read about those actors who gained huge amount of weight for a role in a very short span just by eating cartons ice-cream?
For instance, Ryan Gosling a couple of years ago gained 60 pounds for "The Lovely Bones", drinking melted ice cream.
So what to do?
I have the solution people: making a low calorie ice-cream that is actually good for you.
Sounds too good to be true?
Well, this Fudgy Cocoa Avocado Ice-cream is actually healthy, guilt-free and so very delicious.
Packed with good ingredients and nothing nasty.
You know what’s the coolest thing about it? That there’s not even a hint of dairy in it.
Not that I have anything against it (quite the contrary), but sometimes I find it pretty cool to make things differently.
So it's ice-cream, but with no cream in it or sugar. Instead, there’s coconut milk, avocado, maple syrup, cocoa and vanilla.
Simple, so very delicious, of course, and much better for us.
Seriously, this Fudgy Cocoa Avocado Ice-cream is not to be missed by those who want to try a healthier dessert, that are lactose intolerant, vegan or that just love ice-cream in all forms and shapes.
Try this, you won’t be disappointed.
Inspired by, and adapted from GI365
A couple of notes. Refrigerate the can of coconut milk overnight, several days if possible before starting making the ice-cream. If you don’t own an ice-cream machine, you can still make ice-cream at home with this recipe.
1 avocado, peeled and pitted
1 can (13.5 oz) full-fat coconut milk (I used BPA-free Natural Value) chilled
½ cup / 2.3 oz / 65 gr cocoa (I used Dagoba)
½ cup / 160 gr maple syrup (or raw organic honey)
1 tablespoon vanilla extract
2 tablespoons coconut water (if needed)
Open the can of coconut milk and scoop the thick coconut cream (trying to keep as much liquid out of the cream as possible) into a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment.
Beat starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes. Set aside.
In a blender (or food processor) pour the liquid of the coconut milk (which is coconut water), add avocado, cocoa, maple syrup (or honey), vanilla and blend until smooth and creamy. If it’s too thick add some coconut water, one tablespoon at a time.
Using a spatula, gently fold in the coconut whipped cream into the cocoa-avocado mixture.
Chill the mixture in the refrigerator for at least 2 hours.
Pour the mixture into an ice-cream maker and freeze according to manufacturer’s instructions.
Serve immediately or transfer to a covered container and store in the freezer. Let the ice-cream thaw in the refrigeration for at least 20 to 30 minutes before serving.
One serving yields 242 calories, 16 grams of fat, 26 grams of carbs and 3 grams of protein.