Chocolate Avocado Ice Cream
Makes 1½ pints
- 2 medium avocados
- 1 medium banana
- 1 cup whole-fat coconut milk
- ½ cup, plus 2 tablespoons high-quality cocoa powder
- ¼ cup maple syrup
- ¼ cup honey
- 1 teaspoon vanilla
- Pinch salt
- Sprinkles, chopped dark chocolate, sliced bananas, or fresh berries, for garnish
Place the avocados, banana, coconut milk, cocoa powder, maple syrup, honey, vanilla, and salt into a high-speed blender or food processor. Blend until all ingredients are smooth and pureed.
Pour the mixture into a loaf pan and cover tightly with plastic wrap. Place the loaf pan in the freezer for 4 hours. When the ice cream is firm or at desired consistency, it’s ready to serve. Dish up the ice cream and garnish with your favorite toppings.
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