Vegan avocado chocolate ice cream

Hajj – A journey that starts off by seeking His forgiveness and culminates with giving our forgiveness to others." – Unknown

My mom arrived from Hajj yesterday along with her sister and brother, Amna and Obaid.

Her face could speak a thousand words about her journey. A part of me was distressed since the day she divulged her intentions of going to Hajj.

We were aware that her medical condition is not suitable for this kind of rigorous practice.

Knowing that she was suffering from a knee injury, discussing such matters with my mom was completely non-negotiable.

The moment she started telling us her funny stories from Mecca, all my worries faded away.

In light of her return, I made avocado ice cream for my mom.

She enjoys indulging in this fruit delightfully.

However, my concern revolves around the fact that she can’t tolerate lactose; therefore, I managed to come up with a vegan version by using coconut cream as a base.

The UAE summer heat is obstinate and lasts until October and sometimes early November, and a cold dessert would be a great idea to cope with it.

Scattering your favorite chopped nuts on top adds a crunchy texture.

A drizzle of hot chocolate fudge on top would make it really luscious, although my mom is not fond of chocolate in desserts.

Adding a couple of scoops with a cup of milk in a blender makes a delectable milkshake as well.

Ingredients:

3 medium ripe Hass avocados (about 1 ½ pounds, 675g)

1 cup (200g) sugar

1 1/2 cups (355ml) of coconut cream (

pinch of sea salt

150g to 200g of chopped chocolate bar ( dark or milk chocolate, white or whatever you crave)

Method: Slice the avocados in half and pluck out the pits. Scoop out the flesh with a spoon and cut it into little pieces. In a blender or food processor, puree the avocado pieces with the sugar, coconut cream, and salt until the sugar is dissolved and the mixture is smooth.

Freeze immediately in your ice cream maker according to the manufacturer’s instructions. 

fold in chopped chocolate and distribute it with spatula.

freeze in airtight container up for 3 weeks.

note : the ice cream might get darker but it’s still edible.