• 4 Avocados
• 1 cup Unsweetened Cocoa Powder
• 1 cup Agave Nectar
• 1 Tbs (gluten-free) Vanilla Extract

Optional ingredients

• 1-2 ripe Bananas
• 1 pint of Strawberries
• 1-2 Tbs Cinnamon
• Honey (cinnamon) Cookies (the recipe and episode is HERE)

Directions

• Peel and pit the avocados
• Blend them until they’re smooth and creamy in a food processor or a blender
• Dump the cup of Cocoa Powder, cup of Agave Nectar, and Tbs of Vanilla Extract in.
• Blend until everything is combined. And is a rich delicious chocolate creamy texture.
• If you want to make Banana Chocolate ice cream, just put 2 ripe Bananas in the blender/food processor (2 Bananas for 4 Avocados)
• If you want to make Strawberry Chocolate ice cream, I highly suggest that you don’t do it they way I did.  Blending them into the mousse just messed with the texture too much.  Cut up 1 pint of strawberries and fold them into the mousse.  I have tried this, and it’s totally delicious.
• If you want to make Cinnamon Chocolate ice cream, about 2 Tbs of Cinnamon with 4 avocados should do it.  But taste it for yourself first and see (remember the flavor will get stronger when it’s frozen).
• If you want to make them as Ice Cream Cookies, take two cookies (I like theHoney (cinnamon) Cookies but I’m sure a lot of different cookies will work) smear some mousse on them, and make a sandwich with the cookies.
• FREEZE for 6 to 12 hours.

Leftovers

-Favorite Flavor- After trying this a few different ways on camera and off, my favorite way to make this is as plain chocolate, but with small chunks of strawberries folded in. That way you get the creamy texture, but with the delicious flavor of strawberries and chocolate. It’s wonderful.

-Variation- You can do this without the chocolate.  It is green, but so is pistachio ice cream, right? It tastes kind of like sweet cream ice cream, which I think is pretty tasty.

-Avocados- Avocados are crazy good for you.  They are chock full of minerals, protein, and good fat, and are totally delicious.

What, Where & Why

-Chocolate- Get the best quality chocolate you can.  My favorite so far is the Dagoba brand that I get at Whole Foods.  It’s really rich with a deep dark chocolate flavor.

This is one of those recipes that I plan to keep experimenting with.  It’s just that good.  Everyone who tries it so far is hooked.  My sister (who has no food allergies) has actually stopped buying ice cream and now just makes this for herself when she wants a frozen treat.

Thank you very much to Sara at www.themessychef.net for the inspiration and push to make this as ice cream.  And thank you again Erica from comfybelly.com for the cookie recipe!

Good luck!

Lovelillian