Dark Chocolate Avocado Ice Cream – vegan, low carb, AIP, THM:S

My whole family just loves ice cream, but I might be the biggest ice cream lover of them all. I used to do my best to single-handedly devour large amounts of ice cream when I was little (while simultaneously doing homework and watching TV after school…..and no, I don't recommend that combination to anyone), and then used to work in an ice cream parlor during my high school years. I don't recommend that either.

My forearm got a good workout with all of the dipping, but it was just too tempting of a job and ice cream doesn't make for a very healthful dinner. (There were just way too many days when I would come home after too much indulging and was too full for dinner. Like I said–not good.)

Ingredients

• 3 haas avocados
• 1 1/2 cups organic coconut milk
• 3/4 cup organic cocoa
• 6 Tbsp xylitol (or other sweetener, as desired. See notes)
• 1-3 Tbsp organic MCT oil (optional - for creaminess)
• 1 tsp vanilla
• 1 tsp gelatin (or arrowroot; optional - as thickener)
• 3/16 tsp stevia (3/16 tsp is the equivalent of 6 tiny "scoops" -- see recipe notes)
• 1/2 tsp salt

Instructions

1. Place all ingredients into the bowl of a food processor or into a blender.
2. Process until smooth.
3. Place blended ice cream base into ice cream maker and follow manufacturer's instructions to freeze the ice cream. For faster ice cream making, place the blended base into the refrigerator for about 2 hours to chill prior to making the ice cream.
4. .......................................

for full instruction please see : wholenewmom.com

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