CHOCOLATE AVOCADO ICE CREAM
Just add a few spoonfuls of cacao and get a rich creamy chocolate ice cream. Bravo, avocado!
2 ripe avocados, peeled and diced
½ cup (120ml) unsweetened almond milk (or other plant-based milk)
2 tablespoons coconut butter or extra virgin coconut oil, melted
3-4 tablespoons coconut palm syrup or other sweetener
4 tablespoons raw cacao powder (or unsweetened cocoa powder)
1 teaspoon vanilla extract
Add all ingredients into a blender and blend until smooth. Taste, and add sweetener or more cacao if desired.
With an ice cream maker:
Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve straight away or transfer to a freezer-safe container, cover and freeze until ready to be served. Let the ice cream thaw for 10-15 minutes before serving.