1cupFull-fat Canned Coconut Milkshake can, minimum 15% fat, not coconut beverage, at room temperature, or use heavy cream to avoid coconut flavor.
1/2cupUnsweetened Almond Milkat room temperature.
1/2cupCoconut Oilmelted, measure melted, use refined coconut oil to avoid coconut flavor.
The day before, place the ice cream maker bowl in the freezer.
Bring all the ingredients at room temperature before you start. No cold ingredients straight out of the fridge, or the coconut oil will form lumps. Measure coconut oil, melted.
Open the avocados halfway. The flesh must be soft as sour cream, green in color, no black spots, or it will add a bitter taste to the chocolate ice cream.
Scoop out the flesh, pack into a cup, sweep the top of the cup to precisely measure 1 cup of soft avocado or weight 215 grams/7.6 oz.
Place the avocado flesh into a blender or food processor.
Add erythritol, vanilla, salt, unsweetened cocoa powder, canned coconut milk (not coconut beverage, it is too low in fat, and the ice cream will not be fudgy), unsweetened almond milk and melted coconut oil.
Blend/process on high speed until it forms a very thick creamy, shiny chocolate pudding. If it is too thick and doesn't blend well, add a splash of more unsweetened almond milk (at room temperature) up to 1/3 cup in total, blending between each addition. Note that the more you add, the less fudgy the ice cream will be.
Transfer the ice cream batter into a frozen ice cream maker bowl.
Churn for 20 minutes, following the ice cream maker manufacturer's instructions.
Stop the ice cream maker when the blade can't move, and the ice cream is fudgy and frozen.
Transfer ice cream into a loaf pan covered with parchment or into a sealed glass/silicone container.
Freeze at least 1 hour before serving.
Store up to 3 months in the freezer in an airtight container.
Remove the container from the freezer 10 minutes before serving.