Fitness, Food, Wine & Travel

German Chocolate Avocado Ice Cream for the Caveman…

This slideshow requires JavaScript.

This weekend is mah caveman’s special day. His birthday is August 5th, and we are throwing a party for him on August 4th (don’t worry, it’s not a surprise!!). Well, he just loves ice cream. But, ice cream is decidedly NOT Paleo, as it is made with dairy and loads of sugar.

Well, OK then. An ice cream-like substance ye shall have.

I modified this recipe from all to make it Paleo friendly. Of course I used a totally Paleolithic blender, food processor, and ice cream maker to make the ice cream happen. Well, ya know. At least it’s all natural. 😉

1 1/2 cups So Delicious (unsweetened) coconut milk
1 cup coconut cream (skim the cream off the top when you open the can of coconut milk, and purchase the full-fat, not “light” variety)
1/3 cup xylitol
2 (1/2 pound) avocados, peeled and pitted
3/4 teaspoon lemon juice
1 cup flaked unsweetened coconut
1 cup toasted and chopped pecans
3/4 cup dark chocolate discs
1/4 cup coconut oil

Puree milk, coconut cream, xylitol, avocados, and lemon juice in a blender until smooth. Pour into a cold metal bowl, cover, and chill for about an hour. Then pour the mixture into an electric ice cream freezer and process according to the directions on your machine. Once the mixture has thickened, place back into the freezer and allow to harden slightly (keep in mind that you will will want it stirring consistency).

Toast the coconut and pecans at 350 until they are browned. Be careful not to burn either, as they brown quickly. Remove from oven and allow to cool completely.

For the chocolate chunks, place the chocolate in a bowl and pour the coconut oil over the chocolate and microwave in 10 second pulses to allow the chocolate to melt. Then spread over a piece of wax paper in a thin layer and allow to firm up in the refrigerator. Drag a knife or spoon over the hardened chocolate and break into pieces.

Take the bowl of ice cream out of the freezer and stir in the pecans, chocolate pieces, and the coconut. Serve immediately or store in the refrigerator. I am not sure how long it will last there, since the ice cream is so good it is typically gone within a few days!

Happy Birthday, Andy! 🙂

3 responses

  1. Andy Harris

    This is going to be way too good. I don’t deserve it!

    August 2, 2012 at 10:00 pm

  2. Nichelle

    That was delicious! I am going to be making it this week!

    August 6, 2012 at 4:19 pm

  3. Pingback: Gluten Free Chocolate Chip Cookie Dough |

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.