Creamy Dreamy Homemade Avocado Ice Cream (No Dairy, No Sugar Crash!) Obsessed with this healthy twist on a classic treat! It's been my go-to for satisfying sweet tooths without any guilt. Believe it or not, this amazing homemade avocado ice cream is dairy-free and sugar-free, yet unbelievably delicious. Ever since I stumbled upon the recipe for homemade avocado ice cream, my evenings have taken on a delightful twist. It all started with a craving for...
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Soak the raw cashews in water for 30 minutes to make blending easier.
Soften the pitted dates by soaking them in hot water for 10 minutes.
Add all the ingredients (except shredded coconut) into a blender and blend until smooth and creamy.
Pour the mixture into a container with a lid, such as a glass dish.
Freeze for a few hours or until the ice cream reaches the desired frozen consistency.
Serve by scooping the ice cream and optionally topping it with shredded coconut.
Make sure your avocado is perfectly ripe for the creamiest texture.
Soaking the cashews and dates beforehand ensures a smoother blend.
Use fresh coconut water for a more authentic tropical flavor.
For a firmer texture, let the ice cream freeze overnight.
Add a pinch of sea salt to enhance the chocolate flavor.
Can I use a different sweetener instead of dates?
Yes, you can use other natural sweeteners like maple syrup or honey, but dates provide a unique texture and sweetness.
How long does the ice cream need to freeze?
It typically takes 3-4 hours to freeze, but you can leave it overnight for a firmer texture.
Can I substitute coconut water with another liquid?
Yes, you can use almond milk or any other plant-based milk as a substitute for coconut water.
Is it necessary to use raw cacao powder?
Raw cacao powder provides a rich chocolate flavor, but you can use regular cocoa powder if needed.
How do I store leftover ice cream?
Store it in an airtight container in the freezer for up to a week. Let it sit at room temperature for a few minutes before serving.
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