Chocolate Chunk Avocado Ice Cream…Your family will never guess that avocado is what makes this ice cream so creamy! Healthy fats and natural sweeteners
1 ½ California avocados, pitted and peeled
1 ¾ cups unsweetened almond milk
¼ cup + 2 tbsp unsweetened cocoa powder
¼ cup + 2 tbsp pure maple syrup
1 tsp vanilla extract
2 oz. dark (60%) chocolate, roughly chopped
Instructions
Place the bowl of an ice cream maker in the freezer for at least 24 hours, or according to manufacturer’s directions.
Place the California avocado and almond milk into a blender and puree until smooth.
Add the cocoa powder, maple syrup and vanilla extract. Blend until smooth, scraping down the sides of the blender as needed.
Transfer to a large measuring cup with a spout, cover and chill for 2 hours.
Pour the avocado mixture into the ice cream maker and process until the ice cream reaches the desired consistency. In the last 5 minutes, add the chopped dark chocolate.
If you would like the ice cream to be firmer, transfer to a freezer-friendly container and place in the freezer. Before serving, leave on the counter to defrost until easy to scoop.