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Chocolate Avocado Ice Cream
Enjoy this rich and creamy chocolate avocado ice cream made with cocoa powder and vanilla almond milk for a smooth, gut-friendly frozen treat.
Prep:
5 minutes
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Cook:
4-6 hours or overnight freezing time
6 servings
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Ingredients
1½ ripe avocados
1 large ripe banana, peeled and sliced
½ cup unsweetened cocoa or cacao powder
½ cup salted creamy peanut butter (or other nut butter)+ more for topping
¼ cup raw honey – local is best
¼ cup unsweetened vanilla almond milk (or other non-dairy milk)
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1½ ripe avocados
1 large ripe banana, peeled and sliced
60 grams unsweetened cocoa or cacao powder
120 grams salted creamy peanut butter (or other nut butter)+ more for topping
60 ml (85 grams) raw honey – local is best
60 ml unsweetened vanilla almond milk (or other non-dairy milk)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Add all ingredients into a food processor and blend until creamy and smooth.
- Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming), and freeze for a few hours, or overnight.
- Thaw on the countertop for 10 minutes before serving, and drizzle with peanut butter or other nut butter if desired.
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Nutritional Info
Storage
Leftovers will keep in the freezer up to a few weeks, though best when fresh.
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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