CHOCOLATE CHUNK AVOCADO ICE CREAM

DESSERT

THE PREPARATION

• 2 ripe Hass Avocados • 1 cup Coconut Milk (from carton) • 1/2 cup Heavy Cream • 1/2 cup Cocoa Powder • 2 tsp. Vanilla Extract • 1/2 cup Erythritol, Powdered • 25 drops Liquid Stevia • 6 squares Unsweetened Baker’s Chocolate

CHOCOLATE CHUNK AVOCADO ICE CREAM

THE EXECUTION

1. Cut the 2 avocados in half, then scoop out the avocados into a bowl. 2. Add 1 cup Coconut milk (from the carton), 1/2 cup heavy cream, and 2 tsp. Vanilla Extract. Use an immersion blender so blend this mixture together until smooth and creamy. 3. In a spice grinder, grind the erythritol until powdered. Add erythritol, liquid stevia, and cocoa powder to the creamy avocado mixture and mix again. 4. Once the mixture is smooth, chop 6 squares of unsweetened baker’s chocolate and add into the bowl. Use a spoon or fork to fold the chocolate in. 5. Leave the bowl in the refrigerator for 6-12 hours to completely cool. (Hey, that’s me – wave back!) 6. About 15-20 minutes before you want to serve, assemble your ice cream machine and follow the instructions as per manufacturers notes. 7. You can store this in the freezer afterwards for a few hours to harden, but you can immidiately serve for a soft-serve feel. Enjoy!