February 2nd, 2017
From The Wellness Mama Cookbook by Katie Wells
Halve the avocados, remove the pits, and scoop the flesh into a blender. Add the coconut milk, cocoa powder, maple syrup, and vanilla and blend on high until smooth. Taste and correct for the desired sweetness, adding more cocoa powder or maple syrup if needed.
Place the blender in the refrigerator for at least 3 hours to cool completely. Pour the mixture into an ice cream maker and follow the manufacturer’s directions. This recipe will set quickly!
Serve immediately or store in an airtight container in the freezer for up to 1 month until ready to consume. Let it defrost slightly for 3 to 4 minutes before serving for the best texture.
Tip: Don’t have an ice cream maker? Have some kids? Turn this into a science lesson: Put 2 cups at a time of the ice cream mixture into a quart-size plastic or silicone food bag. Place the bag inside a larger bag or a coffee can. Add ice and ¼ cup salt to the outer bag, making sure not to get any inside the bag with the ice cream mixture. Let your kids shake or roll the bag or can for 5 to 10 minutes, until the ice cream in the inner bag sets to the desired firmness. Remove, carefully rinse the inner bag to remove any clinging salt, and serve!