Name: Double Chocolate Avocado Ice Cream (dairy-free)
Prep time: 4 h
Total time: 4 h
Cuisine: American
Ingredients: 2 large ripe avocados, peeled and chopped; 1 cup canned lite coconut milk; 1/2 cup pure maple syrup; 1/3 cup cacao powder; 1 1/2 tsp vanilla extract; 1/8 tsp fine sea salt; 1/4 cup mini chocolate chips or cacao nibs for topping (optional)

Description

Creamy, decadent chocolate ice cream made with avocado, canned coconut milk, and cocoa powder! Super easy to make in the blender.

Ingredients

Units Scale

2 large ripe avocados, peeled and chopped
1 cup canned lite coconut milk
1/2 cup pure maple syrup
1/3 cup cacao powder
1 1/2 tsp vanilla extract
1/8 tsp fine sea salt
1/4 cup mini chocolate chips or cacao nibs for topping (optional)

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Instructions

Place all ingredients in a blender or food processor (I used my nutribullet) except chocolate chips. It may take some stirring, but eventually it should blend together and become super smooth and creamy. Stir in chocolate chips if using.
Once all the ingredients are well blended, pour into a container and freeze, covered, for at least 4-6 hours, or until frozen solid.
Once frozen, remove from freezer and let ice cream soften on the counter 10-20 minutes before trying to scoop it. Once scoopable, portion into a bowl and devour!