COCOA AVOCADO ICE CREAM
This luscious creation will tantalize your taste buds and cool you down on a hot summer day. Cocoa Avocado Ice Cream, with the star ingredient ¡Yo Quiero! Mashed Avocado. The ¡Yo Quiero! Mashed Avocado adds a unique twist, infusing each spoonful with a velvety smoothness that perfectly complements the decadent cocoa. So prepare yourself for a mouthwatering journey of creamy textures and rich chocolatey flavors.
SERVINGS: 2
PREP TIME: 5 MIN
REFRIGERATION TIME: 3-4 HOURS
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COCOA AVOCADO ICE CREAM
If you’ve followed our brand even in the slightest, you’ve probably noticed that here in the ¡Yo Quiero! Family, we believe avocado belongs on or in pretty much everything. If you have some doubts as you read this, rest assured that after tasting this creamy and delicious Avocado Hummus, you’ll be a believer too!
SERVINGS: 12
PREP TIME: 10 MIN
COOK TIME: 35 MIN
INGREDIENTS
⅔ cup sugar
½ cup unsweetened cocoa powder
1 package ¡Yo Quiero! Mashed Avocado
2 teaspoons vanilla extract
DIRECTIONS
- In pot, combine sugar and ½ cup water; over medium heat, bring to a boil. Cook until sugar dissolves, minute. Stir in cocoa; let cool.
- In a food processor, process avocado and half of cocoa syrup until smooth.
- Add remaining cocoa syrup and vanilla, blend. Pour into a freezeproof 1-quart container. Cover; freeze until almost firm, 3-4 hours, stirring once an hour.
INGREDIENTS
⅔ cup sugar
½ cup unsweetened cocoa powder
1 package ¡Yo Quiero! Mashed Avocado
2 teaspoons vanilla extract
DIRECTIONS
- In pot, combine sugar and ½ cup water; over medium heat, bring to a boil. Cook until sugar dissolves, minute. Stir in cocoa; let cool.
- In a food processor, process avocado and half of cocoa syrup until smooth.
- Add remaining cocoa syrup and vanilla, blend. Pour into a freezeproof 1-quart container. Cover; freeze until almost firm, 3-4 hours, stirring once an hour.
INGREDIENTS
⅔ cup sugar
½ cup unsweetened cocoa powder
1 package ¡Yo Quiero! Mashed Avocado
2 teaspoons vanilla extract
DIRECTIONS
- In pot, combine sugar and ½ cup water; over medium heat, bring to a boil. Cook until sugar dissolves, minute. Stir in cocoa; let cool.
- In a food processor, process avocado and half of cocoa syrup until smooth.
- Add remaining cocoa syrup and vanilla, blend. Pour into a freezeproof 1-quart container. Cover; freeze until almost firm, 3-4 hours, stirring once an hour.
