Avocado Gelato Ice Cream Dairy Free (Completely Edible Avocado)

Hey y'all,

Hey guys! So I saw this video on Instagram that made these cute avocado gelato completely edible ice cream avocados and it seemed too good to pass up. I did some research and decided to recreate this recipe, and let me tell you, it was a challenge! But hey, at least now I'll have avocado gelato on hand as a healthy treat for a few weeks.This is an extensive process but would be a fun and creative experience for anyone in the kitchen, including kids! It's also a health dairy free alternative to traditional gelato :-) So if you want to learn how to make your own Avocado Gelato just follow the step by step guide below or watch the video tutorial here:

Ingredients

• 2 3 oz. Chocolate Bar (melted)
• 6 ripe Avocados
• 1 13.5 oz can Coconut Cream
• 2 T Honey (add more if you want your gelato sweeter)
• 1 T Lime Juice

Tools:

• misc utensils
• blender
• Pyrex bowls
• All Clad Sauce Pan or any sauce pan (for double boiler)

Start off by cutting the avocado in half. Remove the pit and scoop out the middles of six avocados and wipe the inside of the shells clean. Try to get as much as you can by scraping the inside of the skin with a spoon and adding it all inside the blender.

Melt your chocolate on top of a double boiler on low heat. Chocolate is not the easiest to melt even though it would seem like it is the process can go terribly wrong. Be sure that the heat is on low and the double boiler doesn't get too hot or the chocolate will burn instead of melt.

Pour melted chocolate into the hollowed-out shells and using a spoon make sure every bit is covered. Once the shell is coated set them aside to cool and set. We will come back to them later and remove the real avocado shell to create a completey edible chocolate shell.

In a blender add coconut cream, honey, and lime.

Blend it all together until you’ve got your creamy smooth avocado gelato.

Began to fill each chocolate shell with the avocado gelato. Use an offset spatula to smooth out the gelato. Be sure to save some of this for later! Freeze them for an hour.

Take an ice cream scoop tablespoon (or a teaspoon if your avocados are on the smaller side) and scoop out a hole for the pit. Place the filled shells in the freezer to let the gelato and chocolate shell fully set.

Combine the avocado gelato with the leftover melted chocolate. Scoop the chocolate pit with the ice cream scoop, tablespoons or teaspoons (whichever size you used to scoop out the gelato). You’ll need two scoops per each avocado that you’re making.

Add place each half scoop in a parchment paper and let it freeze up (it took mine about an hour). After removing from the freezer, Combine the two halves by gently rubbing the sides to form a sphere. I found that just rubbing the two halves of the scoops together works well because the middle of the ice cream melts together and you can make a round pit. Place the sphere pit into each avocado half.

Once you know your chocolate and gelato has fully set, use a spoon to scoop out the chocolate shell from the avocado peel or simply tear it off with your fingers, I did one with my fingers but the chocolate layer began to tear. Using a spoon for this step is probably safer :-)

Place the two halves of the avocado together for presentation and enjoy! This is a long process but nevertheless quite fun and creative. You can add the top half of the avocado to the bottom to completely close it off and make it look like a real avocado but I think the individual halves look more presentable. I added a bit of honey on top of these for an extra touch. When completely frozen, these have a bit of an ice cruch to them and not quite smooth like gelato so before serving be sure to leave it out at room temperature for about 20 minutes for it to have that smooth gelato feel.

Enjoy!

For a video tutorial (long process) you can watch here!