Mexican Chocolate Avocado Ice Cream

I think it probably could, because it’s so thick. It freezes really hard when left in the refrigerator for more than a few hours, just FYI. But it softens up quickly when out on the counter for 10 minutes or so.

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Mexican Chocolate Avocado Ice Cream

Yield: About 3 cups

Serving Size: 1/2 cup

Craving a delicious cold summer treat? This low carb chocolate avocado ice cream will knock your socks off. A little cinnamon and spice go a long way...

Ingredients

1 15-ounce can full fat coconut milk
1/3 cup Swerve Sweetener
1 tsp espresso powder (optional, boosts chocolate flavour)
3 ounces sugar-free dark chocolate, such as Lily's, chopped
1 tsp vanilla extract
2 medium California Avocados
1 1/2 tsp ground cinnamon
1/4 to 3/4 tsp chipotle powder (depending on how spicy you like it. Alternatively, you can use chile powder but it is more mild)

Get the instruction here Mexican Chocolate Avocado Ice Cream @ alldayidreamaboutfood.com

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