Brenda Nolen

And this one I’m going to get going in a minute. I’ve been seeing just about everywhere how people are using avocados like this. Well, I happen to have one left that’s almost past it’s prime, so I’ll test this out. I’ll just update this post once I’ve actually tried it. Again, substituting my sweetener of choice (Splenda) for the honey/molasses.

All I can say is “WOW!” Despite the slight hint of avocado, it tastes like chocolate pudding! It’s now in the freezer and I can’t wait! Oh, and I used heavy cream instead of coconut milk because it’s there. This is definitely a keeper recipe and perfect for those “just too soft” avocados!

https://www.hummusapien.com/chocolate-avocado-ice-cream/

Ingredients
1 large ripe avocado, peeled and chopped
½ cup canned lite coconut milk
¼ cup honey or pure maple syrup
3 tbsp cocoa powder
½ tsp vanilla
dash of salt
3 tbsp mini chocolate chips