Vegan Chocolate Ice Cream


Place the coconut cream and sugar in a medium pan and bring to boil over medium heat. Remove from the heat and stir in chocolate until melted. Cover with plastic wrap and leave to cool to room temperature. Transfer to a fridge and cool for 2 hours. Scoop out the avocado flesh with a spoon. Place the chocolate mixture, cocoa powder and avocado in a blender and blend until smooth. Stir in cocoa nibs.  Put the mixture into an ice cream maker and freeze according to the manufacturers instruction. If you don’t have the ice cream maker pop the mixture into the freezer for a minimum four hours and you are ready to go. Serve and top with a few raspberries and sprinkle with cocoa nibs.


2 cups coconut cream
½ small avocado
3 tbsp coconut sugar
1 tbsp cocoa powder
2 tbsp cocoa nibs
4 oz dark dairy free chocolate, chopped

For decoration:
1 tbsp cocoa nibs
4 tbsp raspberries (optional)

Servings: 4
Preparation and chilling time: 2 hours: 15 minutes
Cooking time:  15 minutes

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Jane Heyman
Jane’s background in Nursing and Medical Administration are a perfect fit with the role she has created as co founder for My Healthy Living Coach (MHLC). Having seen the effects of chronic illness, her attention to alternative living was born. The combination of natural therapies with traditional medical practices is something that Jane is particularly interested in researching and reporting.