I went through a phase last winter where I was experimenting with raw and vegan desserts. I don’t remember how it started but it most definitely ended with unrestrained ice cream consumption. The problem was that I discovered a secret ingredient that shamed all ice creams I had made before. Behold: the avocado! I found a recipe for raw chocolate ice cream that contained just three ingredients: avocado, raw cacao powder and raw agave nectar. Do not be put off by the avocado. It’s your raw and vegan key to extreme creaminess. The cacao totally covers the taste and your agave nectar makes it sweet. I’ve made countless ice creams since then using avocado as a base and remain baffled by it’s rich and creamy texture every. single. time. Today I offer a you a variation of this vegan treat. It’s a vegan chocolate goji ice cream.
This ice “cream” utilizes avocado, coconut milk, cocoa powder, goji berry powder, agave nectar and vanilla extract. I sprinkled some raw goji berries on top for an extra flavor kick and added texture. I’m all about variety when it comes to texture.
I’m not gonna lie, the goji powder isn’t cheap. You could try acai or pomegranate powders which are slightly cheaper if you’re feeling adventurous.
Vegan Chocolate Goji Ice Cream
2 Ripe Avocados
1 14oz can Coconut Milk
1/2 C Unsweetened Cocoa Powder
1/3 C Goji Berry Powder
1/2 C Agave Nectar
1/2 tsp Vanilla Extract
Optional Goji Berries for garnish
Directions: Halve and remove pits from avocados. Scoop avocado meet into a blender. Add coconut milk, cocoa powder, goji powder, agave nectar and vanilla extract. Blend on high speed until creamy and smooth. Freeze in ice cream maker according to manufacturer’s instructions. Enjoy!