Recipe submitted by Katie Lester, MS, RD, LDN, CIC, a clinical dietitian at Lifespan’s Women’s Medicine Collaborative, where she practices as part of the Lifestyle Medicine Center team.



  • 1 large ripe avocado, peeled, pitted, and chopped
  • 1/2 cup of canned, light coconut milk
  • 1/4 cup honey (or pure maple syrup)
  • 3 tbsp. cocoa powder
  • 3 tbsp. mini chocolate chips
  • 1/2 tsp. vanilla
  • Dash of sea salt


Yield: Three servings Time: About four hours

Peel avocado and remove pit. Combine with all ingredients, except chocolate chips, in a food processor or blender. Blend until creamy. If mixture is still clumpy, stir to smooth. 

Stir in chocolate chips little by little to ensure even consistency. 

After mixing, pour into a covered, freezer-safe container. Freeze for four to six hours until solid. 

Once hard, remove from freezer to allow ice cream to soften before scooping. Enjoy!