Yep, you read correctly, avocado ice cream. This is not one of those healthy recipes that claims to be dessert, but tastes nothing like the decadent treat you crave. Nope, I promise you will not be disappointed with this one. This easy to make, homemade ice cream is rich, creamy, and refreshing, the perfect post-solstice indulgence. Especially if you’re enduring the serious heat wave we’ve been experiencing in Toronto this week!
2 medium ripe avocados
1/2 cup almond milk (I’ve been liking Pacific Organics Unsweetened Vanilla lately)
3 tablespoons raw honey
2 tablespoons coconut oil
1/2 teaspoon peppermint extract*
2 oz. dark chocolate, chopped or shaved (I love the local and raw, Giddy Yoyo)
*Peppermint extracts may vary by brand, so be sure to start off with a smaller amount of extract and adjust to your taste.
Tip: Taste-test the mixture at this point, and make any necessary adjustments with regards to minty-ness, then transfer to a freezer-safe container. I prefer Maison jars, always. I LOVE jars!
Step 2: You can fold in your dark chocolate chunks/shavings at this point, or simply sprinkle them on before serving. Allow to set in the freezer for 4-6 hours, or until you can’t wait anymore!
Step 3: Serve in a small dish (this stuff is potent and seriously rich so you only need a little bit) and enjoy!
Recipe via Detoxinista