2 ripe avocados, pitted and peeled
3/4 cup raw blue agave syrup (I use organic)
2 cups nondairy milk (I like using Ani Phyo's raw almond mylk)
3/4 cup unsweetened cocoa powder (I use organic)
1 teaspoon vanilla extract (I use organic)
1. Add avocado and agave syrup to food processor and thoroughly blend. Add the milk a little bit at a time until well blended. Add cocoa powder a little bit at a time until thoroughly blended. It should be the consistency of a chocolate pudding. If you wish a less richer ice cream feel free to add more milk.
2. Add vanilla and blend again. Freeze according to manufacturer’s instructions. My 2 quart Cuisinart ice cream maker takes about 20 minutes to freeze.
3. Place in an air-tight container in the freezer until firm. Freeze left overs. Prior to serving left overs remove container from freezer and allow to defrost for about 15 minutes or so.
Source of recipe: I created this recipe which is on my newest blog, http://glutenfreerecipebox.com