Chocolate Avocado Nice Cream

almond milk dairy free dessert gluten free keto nut milks paleo vegan vegan ice cream whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Food & Wine. 


For Nice cream

  • 2 ripe avocados, peeled and diced
  • ½ cup (120ml) unsweetened almond milk made with the NutraMilk
  • 2 tbsp. coconut butter or extra virgin coconut oil, melted
  • 3-4 tbsp. coconut palm syrup or other sweetener
  • 4 tbsp. raw cacao powder (or unsweetened cocoa powder)
  • 1 tsp. vanilla extract

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.

For Nice Cream                                                                                  

  • Add all ingredients into the NutraMilk and Mix until smooth. Taste, and add sweetener or more cacao if desired.
  • With an ice cream maker: Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve straight away or transfer to a freezer-safe container, cover and freeze until ready to be served. Let the ice cream thaw for 10-15 minutes before serving.
  • Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes during a three-hour period. After three hours, you can scoop into bowls or ice cream cone, serve and enjoy!

*The longer you leave it in the freezer the more solid the consistency will be.

Older Post Newer Post