I’ve been trying to think of an alternative to sugary ice creams or even fruit-based ones like banana soft serve (you may have noticed all the coconut cream ice cream recipes I’ve made in the past few months), and I decided to try avocados in the same method as the banana ice cream is made.
Dark Chocolate Avocado Ice Cream
Line a cookie sheet with parchment or wax paper (so you don’t have to wash the pan), and put spoonfuls of the pudding on it. Freeze for a couple hours.
In the food processor, add all the frozen scoops of pudding plus a splash of liquid (I used heavy cream, but I’m sure any milk you prefer would work—it’s really just a splash to make it get creamy instead of crumbly!). Process until smooth!
This is actually much thicker than banana soft serve—it’s still soft and scoop-able, but not runny at all! You could even put this on a cone if you wanted to. I kept it simple this time, without toppings, but the possibilities are endless!
I’m doing some research this week, and it’s reminding me of all the things I want to talk about but haven’t. I can’t figure out how to combine a post on chocolate ice cream with a topic of acid reflux and aloe, so I just keep putting off that stuff till I run out of recipes to post (they’re easier, frankly). I’m beginning to think I have too many different things going on at once, but that goes with the territory of teaching for 5 schools and working with clients… the benefits definitely outweigh the costs! I think I’m just still feeling a little behind after being out of town last week—it will balance itself out!
Do you have weekend plans? We’re going to dinner tomorrow night, then I’m meeting friends at yoga on Saturday morning and hopefully have plans later in the day too. Sunday, I plan to visit more friends and then do yoga again. Sometime in there I’ll be grading final exams and working!