Recipe: Avocado Coconut Chocolate Ice Cream

Home Cooking Recipe: Avocado Coconut Chocolate Ice Cream

Notes:

This is a fast-handed and highly nutritious anti-heating ice product. There is no egg or dairy product in the formula, but it has a strong creamy taste. The hero is avocado~~~ Avocado has a rich texture and coconut milk. Nanyang style, replacing the sugar with honey is healthier, and the mixed taste of chocolate crispy, one can't stop! The following recipe is the amount of 5. The mold is not the same as the individual adjusts according to their own situation~~

Ingredients:

Steps:

  1. Home Cooking Recipe: All materials are ready, and the avocados are dug out of the flesh. Half a lime to shave some dander and squeeze out the juice.

    All materials are ready, and the avocados are dug out of the flesh. Half a lime to shave some dander and squeeze out the juice.

  2. Home Cooking Recipe: Put the avocado pieces, coconut milk, honey and lemon juice, and lemon dander together in a cooking machine to make a thick paste. At this time, you can taste the taste yourself. If you feel light, you can add some honey. If you don't want to be so thick, you can add some coconut milk.

    Put the avocado pieces, coconut milk, honey and lemon juice, and lemon dander together in a cooking machine to make a thick paste. At this time, you can taste the taste yourself. If you feel light, you can add some honey. If you don't want to be so thick, you can add some coconut milk.

  3. Home Cooking Recipe: Pour the avocado paste into the ice cream mold. Freeze in the refrigerator for more than 4 hours. (Why is the recipe at the bottom of the recipe a little white gradient effect? ​​Because the avocado paste is not enough, it is filled with a spoonful of Caspian yogurt, it is so capricious!)

    Pour the avocado paste into the ice cream mold. Freeze in the refrigerator for more than 4 hours. (Why is the recipe at the bottom of the recipe a little white gradient effect? ​​Because the avocado paste is not enough, it is filled with a spoonful of Caspian yogurt, it is so capricious!)

  4. Home Cooking Recipe: 50G dark chocolate melts into a liquid with water. The avocado ice cream is taken out after being hardened, and the mold can be dipped in a warm water cup to better release the mold. Rub the avocado ice cream in the chocolate syrup and the crispy skin is ready.

    50G dark chocolate melts into a liquid with water. The avocado ice cream is taken out after being hardened, and the mold can be dipped in a warm water cup to better release the mold. Rub the avocado ice cream in the chocolate syrup and the crispy skin is ready.

  5. Home Cooking Recipe: (It turns out that the chocolate crispy skin needs technical drops, the recipes have been smashed by 2 and have been abandoned, and then the chocolate lines can be made well~~) I believe you should be able to do better! OK, the avocado ice cream is ready. If you can't eat it, you can put it in the refrigerator and keep it in the refrigerator. (In fact, there is no one left in the family, haha)

    (It turns out that the chocolate crispy skin needs technical drops, the recipes have been smashed by 2 and have been abandoned, and then the chocolate lines can be made well~~) I believe you should be able to do better! OK, the avocado ice cream is ready. If you can't eat it, you can put it in the refrigerator and keep it in the refrigerator. (In fact, there is no one left in the family, haha)

Tips:

Many foreign avocado ice creams have lime in the formula. I think one brings some fresh taste. The other is that avocado is very easy to oxidize. Lemon juice has anti-oxidation effect. If there is no lemon, then yellow lemon can also be a little squeezed a little juice.


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