1 avocado, peeled and pitted
½ cup canned coconut milk (you can also use almond, hemp or rice milk if you want)
3 tablespoon unsweetened cocoa powder
¼-½ cup maple syrup or honey (depends on how sweet you like it)
½ teaspoon vanilla extract
Dash of salt
Mini chocolate chips (optional)
Add the avocado and coconut milk to a food processor or blender and pulse together.
Add the remaining ingredients and blend for about 2 minutes until smooth and incorporated, scraping down the bowl once.
Pour into a container and freeze, covered, until frozen solid (usually about 4-6 hours).
You may want to let the ice cream sit on the counter and soften a bit before trying to serve. It can get quite stiff.
Enjoy with your favorite toppings like nuts, coconut, fruit, etc.
This is a very flexible recipe and can be adapted to fit your taste. You can add other flavors like peanut butter, mint extract, or fruit. You can also dump in other ingredients like nuts and such. The possibilities are endless. Just remember to keep it healthy. That’s the best part about this guilt-free dessert!