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Ice Cream And An Ice Cream Sandwich

An adaptation of the fantastic Chocolate Mousse recipe from the messy chef, I try out 4 different flavors, and on a whim test it out as an ice cream sandwich with the Honey (cinnamon) Cookies. An adaptation of a recipe from comfybelly. Like all of my recipes, this is gluten-free, dairy-free, grain-free, soy-free, paleo, sugar-free, and cane sugar-free. It's awesome.
Ingredients
  Avocado 8 Medium
  Unsweetened cocoa powder 2 Cup (32 tbs)
  Agave nectar 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon (gluten free)
  Cinnamon powder 1 Tablespoon
  Banana 1 Medium, ripened
  Strawberries 18 Medium
Directions

GETTING READY
1. De-stone the avocados and scoop out the fleshy core.

MAKING
2. In a food processor, take the flesh of 4 avocadoes, 1 cup unsweetened cocoa, 1 cup agave nectar and 1 teaspoon vanilla extract. Blend it till smooth.
3. Transfer half of this mixture into a bowl and freeze it. To the remaining half add 1 tablespoon cinnamon to it and blend again till incorporated.
4. In the food processor take the flesh of the remaining 4 avocadoes, 1 cup unsweetened cocoa, 1 cup agave nectar and 1 teaspoon vanilla extract. Blend till smooth.
5. Take half of this mixture and add 1 ripe banana. Blend till smooth. Transfer into a bowl and freeze.
6. In the food processor put the other half of the avocado mixture and add strawberries and blend till smooth. Transfer it into a bowl and freeze.

SERVING
7. In serving bowl, serve the chocolate ice cream of choice and serve garnished with choice of topping or make ice cream sandwiches using cookies and serve as a snack.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
Preparation Time: 
25 Minutes
Servings: 
8

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