Recipe: Double Chocolate Avocado Ice Cream (Dairy-Free)

I was really excited last week when I got a new ice cream maker. I couldn't wait to use it. The only problem was, I was out of milk, and my raw milk pick-up wouldn't be for a few more days. I decided to get creative and make something dairy-free. I make an avocado pudding that is similar to this recipe. I figured if I just made a few minor changes and churned it in the ice cream machine, I would get a texture similar to ice cream. It worked, and it is oh so good! The avocadoes make it super creamy. If you don't like avocadoes, you can't even taste them, and I bet no one will even be able to guess this secret ingredient!

Make sure your chocolate chips are dairy-free. I like Equal Exchange chocolate chips because they are organic and soy-free, but they are also naturally dairy-free. If you want to make this recipe completely vegan, substitute real maple syrup for the raw honey. I recommend making your own coconut milk to avoid BPA in canned coconut milk, and just because it's more economical!

Ingredients:
3 small-to-medium avocadoes
¾ c. coconut milk (homemade recipe here)
½ c. raw honey
3 TBS. cocoa powder
1 ½ tsp. vanilla
1/8 tsp. salt
½ c. chocolate chips


Add all of the ingredients to a blender except the chocolate chips. Mix until smooth.


Put the mixture in an ice cream maker and churn according to manufacturer's directions. Add the chocolate chips the last 5 minutes of churning.


Serve immediately as soft service ice cream, or put it in the freezer for harder ice cream.


This recipe serves 4. It's very filling from those wonderful healthy fats!

Printable: Double Chocolate Avocado Ice Cream (Dairy-Free)


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