Nothing goes better with summer weather than cold, creamy ice cream. While ice cream may be a summertime norm, the main ingredient of this recipe might be something you haven’t tried! The mild flavor of avocado is complemented by the cacao and coconut milk. You’re left with a rich, chocolate, creamy avocado ice cream treat that you’d never guess was plant-based.

AVOCADO ICE CREAM

Ingredients:

8 ripe avocados
1 cup full-fat, canned coconut milk
1/3 cup raw, unsweetened cacao powder
1/3 cup maple syrup or coconut palm nectar, if cleansing
1 1/2 teaspoons vanilla
1/2 teaspoon salt
Optional: 3/4 cup dark chocolate chips or cacao nibs (check for added sugar if cleansing, or find a stevia-sweetened version)

Directions:

Step 1: Remove pits from avocados and scoop out avocado meat. Add to a food processor or blender.

Step 2: Add coconut milk, cacao powder, maple syrup, vanilla, and salt to the blender. Blend with the avocados until a thick, smooth texture is achieved. Taste, and add more cacao or maple syrup if a richer or sweeter flavor is desired.

Step 3: Pour mixture into a glass bread pan. Gently fold the chocolate chips or cacao nibs into the avocado ice cream, if using. Smooth out the top, cover the pan, and freeze for at least 2 hours (or overnight) before serving.

Step 4: Thaw slightly before serving.

Recipe and photography by Kaitlyn Noble 

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