And it’s the dreamiest. I’m a big fan of avocado in everything. Cassidy makes these Dark Chocolate Truffles on New Year’s Eve and they are the creamiest and dreamiest as well. I’m in a unique position right now because our house is full of sweets and I love sweets but I sort of kind of feel like pregnancy is a good time to consume less sugar. It’s a hard time to do that, of course, and Cassidy – darnit – you have to stop baking so much! That said, this ice cream has some good stuff in it as well. And it’s happy-making, which I have to believe is always healthy. I like to pair my ice cream with late night catching up on last season of “This is Us” or “A Million Little Things.”
Chocolate Avocado Ice Cream Recipe:
What You Need:
1 (13.5 ounce) can coconut milk
2 medium avocados
½ cup unsweetened cocoa powder
2 teaspoons vanilla extract
½ cup almond or coconut milk
¼ cup powdered erythritol
Small pinch powdered stevia extract, optional
What You Do:
1 – First, place all ingredients in a blender or food processor, and then blend until completely pureed.
2 – Transfer to a covered freezer container – then place in freezer.
3 – To avoid an icy texture, stir the ice cream every 20 minutes until the ice cream is too hard to stir easily.
4 – Place a small piece of plastic wrap on the top of the ice cream, cover, and then store in the freezer.
5 – Lastly, if ice cream becomes icy, thaw for 10 minutes prior to serving.
And that’s that! It really is such a must eat, especially if you’re an ice cream lover like me. There’s nothing I love more in the warmer months. In the colder months, it’s all about soup and hot buttered popcorn, although I love to enjoy ice cream in the winter, to remind myself of summer.