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small-batch chocolate avocado protein ice cream

5.0

(2)

minibatchbaker.com

Your Recipes

Prep Time: 10 minutes

Servings: 3

avocado brownie chocolate

Ingredients

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1/2 ripe avocado ((about 75 g, measured just the edible parts) see recipe notes for avocado substitutes)1/2 ripe banana, or 1/4 cup water/milk/nut milk ((60 g) if you use water/milk, increase sweetener)1/2 cup water/milk/nut milk ((120 g) I use unsweetened almond milk)1-2 tbsp granulated sweetener, or sugar ((12-24 g) adjust to taste, I used lakanto sweetener)1 tbsp cocoa powder ((6 g))1 scoop vanilla or chocolate protein powder ((30 g) not unsweetened, I used whey protein but you can use plant-based)1/4 tsp xanthan gum (optional, but will make your ice cream extra creamy)about 1/4 cup (optional) chopped chocolate, nuts, brownie/cookie pieces, etc.

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Instructions

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Step 1

Add everything but xanthan gum in a blender or food processor (stick to the order listed) and blend until completely smooth. Add a pinch of salt and a drop of vanilla if desired. These are optional.

Step 2

Add xanthan gum and blend again until a very thick smoothie is formed. You could just eat this soft-serve honestly.

Step 3

Churn in an ice cream machine per machine instructions. See notes if you don't have an ice cream machine. Stir in optional mix-in if using.

Step 4

Eat like you would any light (high protein) ice cream, thaw for 5-10 min before scooping, etc. I just microwave for 5-10 seconds and it's perfect!