by Karen Swan
Chocolate ice creams the kids will love and you won’t mind giving them!
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
Stir In Extras: raspberries, dairy free choc chips, desiccated coconut.
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.
Un-mold and store in the freezer, wrapped in a layer of baking paper and cling film.