Chocolate Avocado Creami Ice Cream

This summer I have been on a HUGE homemade ice cream kick ever since getting the Ninja Creami. The Ninja Creami has allowed me to make tons of dairy free, healthier ice creams and creations that I have been obsessed with. If you are an ice cream lover like me, I highly recommend investing in a Ninja Creami.

The Ninja Creami is an ice cream machine that copies the Pacojet, which are commonly used in restaurants. The Pacojet is a specialized machine that combines freezing and blending capabilities to create unique and smooth textures in food preparations. The Pacojet works by freezing ingredients into individual portions and then pulverizing them into a fine and creamy consistency. This process allows chefs to create a variety of frozen desserts, such as ice creams, sorbets, and mousses, with intense flavors and velvety textures. Pacojets usually cost over $10,000, so the fact that the Ninja Creami is very similar but at an affordable price point is amazing.

The Ninja Creami does exactly what the Pacojet does, but for at home use. It is amazing because you can add just about anything into the canisters to freeze, and blend it into ice cream. Which means you can make healthy, lighter protein ice creams, or dairy free ice creams that aren’t boring like the store ice creams are!

I have been loving it since I only eat dairy free ice cream. I have found that you can blend all kinds of things to make great ice cream consistencies. One problem however with dairy free ice creams are they can turn out kind of icey because of the low fat content in nut milks. I have experimented with lots of ingredients to fix this, from puddings, to coconut milks, to fruits and veggies, and my favorite so far to make the ice cream thick is avocado!

Avocados are my secret ingredient in this creami recipe because they are perfect for thick, silky texture. The chocolate masks a lot of the avocado flavor, so it still tastes like a delicious chocolate ice cream. It is vegan, dairy free, filled with healthy fats and delicious.

Ingredients:

• 2 ripe avocados
• 1/2 cup cocoa powder
• 1 cup almond milk
• 1/4 cup maple syrup
• pinch of salt
• optional if you like richer ice cream: 1/2 cup melted chocolate chips / chocolate bar

Preparation:

STEP 1.

Add all ingredients to a creami pint and blend with an immersion blender, or in a blender. Freeze for 24 hours.

STEP 2.

The next day, blend on the “light ice cream” setting of the creami. Re-spin 1 to 2 times to achieve desired texture. Serve and enjoy!