Instructions. Add the avocado and coconut milk to a food processor/blender and pulse together. Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once. Directions: Place ice cream and milk in your blender. Blend on high until thoroughly combined. Pour it into a glass of your preference. And top it with your favorite toppings. I think that a chocolate milkshake should have chocolate sauce, whipped cream, chocolate sprinkles, and a maraschino cherry! Pour it into an ice cream container and chill for at least 4 to 5 hours or until completely frozen. Once frozen, remove the ice cream from the freezer and use a spoon to break it into chunks. Add the ice cream chunks into a blender and blend until smooth, for approximately 1 to 2 minutes. Add the water, coconut milk, cane sugar, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute. Remove from the heat and add the chocolate and vanilla. Whisk until melted. Place all the ingredients inside your Vitamix blender in the order listed. Select the first speed, which should be variable 1, then slowly increase the speed all the way to variable 10. This should take between 5 and 7 seconds. Don’t forget to use the tamper to force the ingredients down into the spinning blades. Chocolate Ice Cream: Blend three tablespoons of unsweetened or Dutch cocoa powder into the avocado ice cream mixture. Mint Chocolate Chip: Add one fourth teaspoon of pure peppermint extract before blending. Stir a handful of chocolate chips into the ice cream at the end. For an avocado free version, try this Mint Chocolate Chip Nice Cream. LsVAGN.

chocolate ice blended recipe