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Chocolate Avocado Ice Cream
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!