This avocado mint and chocolate ice cream is super refreshing and a really fun way to enjoy avocado! Did you know that avocado is combined with chocolate in many countries and enjoyed as a dessert? I remember being very intrigued when I saw my first avocado chocolate shake on a cafe menu in Lombok (an Indonesian Island, East of Bali)! Its rich creaminess makes it the perfect add-on to desserts.
You’ll notice in the recipe that I only counted 2 tbsp of cacao butter and powder, as it's the amount I estimate to stick to the ice cream bar, and it will be enough to drizzle around the ice cream and enjoy a chocolate coating. If you do want to do a dunk similar to what we did for the video, you will need a lot more, but the steps are the same. Now because we do not want to waste food, if you do choose to do this, close the jar and place it in the fridge as soon as you finish, and plan another recipe that needs lots of melted chocolate 🙂 It will solidify again, and when you’re ready to use again (I recommend within a week), take from the fridge, allow to get to room temperature, then place in a large bowl of hot water, it will gently get it back to a liquid form.
The ice cream is at its creamiest to enjoy on the day, but it keeps well in the freezer; we recommend taking it out of the freezer 10 minutes before eating (maybe less if you’re in a heatwave 🥵)
