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Chocolate Potato Milk Ice Cream

Prep Time: 10 minutes
Freezer Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4
Calories: 583kcal

Ingredients

  • 2 Tablespoons Cornstarch
  • 4 Tablespoons Potato Milk/Water
  • 2 Cups Potato Milk Yogurt
  • 3-4 Ripe Avocados Peeled And Cleaned
  • Cup Cashew Butter
  • Cup Maple Syrup
  • ½ Cup Unsweetened Cocoa Powder
  • 2 Teaspoons Coconut Oil
  • ½ Teaspoon Sunflower/Canola Oil
  • ¼ Teaspoon Salt
  • 1 Teaspoon Lime Juice Optional
  • 2 Teaspoons Vanilla Extract

Instructions

  • Follow our recipe for potato milk yogurt and ready two cups of chilled yogurt.
  • Mix two tablespoons of cornstarch with two tablespoons of potato milk or water to create a slurry.
  • Combine the potato milk yogurt with the cashew butter, maple syrup, cocoa powder, coconut oil, sunflower oil, salt, lime juice, vanilla extract, and your slurry in a blender.
  • Process until smooth and dispense into an airtight freezer-safe container.
  • Allow to freeze for an hour and a half to allow the ice cream to firm up and set before serving.

Video

Nutrition

Calories: 583kcal | Carbohydrates: 53g | Protein: 13g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 1266mg | Fiber: 14g | Sugar: 23g | Vitamin A: 342IU | Vitamin C: 16mg | Calcium: 237mg | Iron: 4mg