Recipe courtesy of The Tastemade Kitchen

Chocolate Avocado Ice Cream

Who knew avocados were so versatile? Instead of putting it on toast, let's get you enjoying avocados as ice cream.
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  • Level: Easy
  • Total: 5 hr (includes freezing time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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2 ripe avocados

3 tablespoons unsweetened cocoa powder  

1 teaspoon lemon juice 

One 14-ounce can full-fat coconut milk, refrigerated overnight  

1/3 cup pure maple syrup 


  1. Place the avocado, cocoa powder, and lemon juice in a food processor and process until smooth. Set aside.
  2. Spoon the hardened coconut cream into a bowl (leaving behind the watery liquid) and whip with a handheld mixer until the consistency resembles whipped cream. Gently fold in the avocado-chocolate mixture and maple syrup until incorporated. Place mixture in a freezer-safe container and freeze for 3 to 5 hours. 
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