Chocolate Avocado “Ice Cream”
Serves 2-3
- 1 large ripe Hass avocado, chopped
- ½ c canned coconut milk
- ¼ c honey or maple syrup
- 3T cacao powder
- ½ t vanilla
- Dash of sea salt
- Place all ingredients in a blender or food processor until smooth and creamy.
- Pour into a container and freeze, covered, for at least 4-6 hours, or until frozen solid.
- Once frozen, remove from freezer and let soften for a little while before serving.
Option: For an extra kick of chocolate, add 3 tablespoons of semi-sweet chocolate chips to the mixture before freezing.
