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!

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.


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