Avocado Ice Cream with Dark Chocolate and Sea Salt
Ingredients
2/3 cup agave nectar
2 cups milk
4 ripe Haas avocados
1 Tbsp lemon juice squeezed from fresh lemon
1/4 tsp. vanilla
2 tsp flaky sea salt
1/2 cup dark chocolate chunks (at least 70% cacao) chopped into finer bits
Optional garnish: lemon zest, shaved dark chocolate
Directions
The night before serving, freeze the container of an ice cream machine, according to the manufacture’s directions.
Six hours before serving, blend agave nectar and milk. Puree avocados in a blender with lemon juice and agave nectar/milk mixture. Blend until completely smooth.
Fold in vanilla salt, and chocolate chunks. Place mixture in a covered container and chill in the refrigerator for at least 2 hours.
Two to 4 hours before serving, place the mixture in the ice cream freezer, and churn according to manufacturer’s instructions, about 10 to 15 minutes. Watch it carefully, as this ice cream sets up quickly. It will be creamy and rich! Enjoy!
