by Karen Swan
Chocolate ice creams the kids will love and you won’t mind giving them!
Ingredients:
(makes 10)
2 very ripe avocados
1 x 270 ml tin of coconut milk or the same amount of almond milk
1/2 cup honey
5 or 6 (depending on how rich you want them) Tablespoons of cocoa powder (or raw cacao or carob)
1 tsp vanilla extract or powder
pinch salt
Stir In Extras: raspberries, dairy free choc chips, desiccated coconut.
(this was taken as they had just come out of the freezer so they were still quite icy.)
Method:
Combine all ingredients (except the stir ins) in a food processor and run until the mix is smooth and thick.
Pour the mix out of the processor and into a bowl with a pouring lip.
Add any stir in extras.
Pour into the molds, adding a little more liquid if the mix is too thick.
Freeze.
Un-mold and store in the freezer, wrapped in a layer of baking paper and cling film.
I made these and my chocoholic hubby announced they were ‘evil’ before I told him the ingredients. With the full dose of cacao in them, they are intense. I wish I’d ignored hubby’s opinion and added raspberries to break up the chocolate, as I’d originally planned.