My friend Bebe has found avocados to be an excellent option for her son Roe as he struggles with food allergies. Mashed, sliced, or diced, they make a great snack but did you know that they are also an excellent substitute for “cream” in non-dairy raw foods? As I started thinking about how versatile avocados can be, I decided to get out my favorite blender and start playing to see what fun recipes I could whip up.
Since it is summer time—and I love chocolate—it didn’t take long for me to decide that chocolate ice cream was a good place to start. I have a really powerful blender that perfectly combined this to create soft-serve consistency chocolate ice cream. If your blender isn’t as tough, you may want to add a little water to create a milk shake instead.
After I scooped up a bowl of ice cream for Max’s approval, he polished it off while I snapped a few photos for you to see the results. His bowl was completely empty by the time he got around to asking why I was taking pictures of chocolate ice cream with avocados. He didn’t complain about the missing dairy.
Yummy Vegan Chocolate Ice Cream
Number of servings: 4
Per Serving 161 calories
Fat 11 g
Carbs 17 g
Protein 2 g
A healthy way to make chocolate ice cream!
Combine ingredients in blender and start on variable power then increase the speed until it mixes thoroughly and is the consistency of soft serve ice cream. Serve immediately. If stored in the freezer, it will lose it’s nice soft consistency and become a brick. Serves 4 medium scoops.
Stevia: a very sweet noncaloric substance that is obtained from the leaves of the stevia plant. It is approved in the United States as a dietary supplement.
Store avocado at room temperature. They should be a little soft to the touch (not mushy). Once it get's soft, store it in your refrigerator.