I have been really happy with this recipe ever since I first tried it https://jessicainthekitchen.com/vegan-creamy-chocolate-avocado-ice-cream/ , except it came out really icy sometimes.
This week I decided to size up the avocado to a large Hass, substitute with a can of Thai Kitchen coconut cream, and 1/2 cup + 3-4 tbsp wildflower honey instead of coconut milk and pure maple syrup.
What a massive difference that made! The ice cream has a firm, bouncy bite to it, scoops beautifully and in that sticks-to-itself way that is lost with iciness, and has a rich fatty mouthfeel that, to me, is better than if not indistinguishable from some of the creamiest, fattiest dairy milk scoops I've had.
Healthy? Probably not, and perhaps the original recipe was trying to hit that sweet spot between being vegan, light, and diet-friendly. I'm just so stoked that I now know how to crank it up a notch when I want something super thick.
I'm using a Whynter compressor machine from Costco, and a Vitamix to do the blending.
by Equivalent-Ad-5884
Dining and Cooking