What if I told you this ice cream was vegan?
What if I told you this can be made without an ice cream maker?
It’s creamy and simple and pretty darn healthy for a dessert. Oh, and if you make it with Maui sugar, it makes a nice little Sustainable Sunday treat. Would you run off and make some? Let’s do it!
Avocado Ice Cream
2 very ripe avocados
1/4 cup sugar or agave syrup
2 TBL lemon juice
1 part cocoa powder
1 part agave syrup
Cut avocados into chunks and toss with lemon juice. Place in a freezer safe container, taking care to spread the chunks out some so they don’t freeze in one large block.
Once avocado is frozen, place in a blender or food processor with sugar or agave and blend until smooth. Taste and adjust sweetness or add more lemon juice if desired.
To make chocolate sauce, mix cocoa and agave together in a small bowl.
Serve immediately topped with chocolate sauce. Enjoy!