This is a necessity-is-the-mother-of kind of recipe -- or maybe the mother-in-law kind. I had a large avocado and a vegan son-in-law with a desperate longing for sweets on my hands. What was a mother-in-law to do? Make "ice cream," of course. I had no idea what I was doing, really -- hence the invention business. It turned out so well, however, that it's a regular in the rotation -- richly chocolate-y and creamy. (Note: many vegans don't eat honey. My son-in-law does. I think agave syrup might work for those who differ-- though I haven't tried it.) —louisez
1 very hungry son-in-law or 4 other kind of humans
1 1/2 pounds
, approximately, avocado or avocados
can coconut milk, solid part only (it's easiest to separate if you chill the can)
dark cocoa or other unsweetened cocoa powder
Peel avocado and remove pit. Combine with other ingredients in food processor and process till completely smooth. Turn into a container and freeze.
To serve once frozen, leave out on counter or in fridge till scoopable -- or, like my clever son-in-law, microwave 15-30 seconds, or till scoopable. He claims that if he overdoes it, he ends up with a still yummy pudding.