This ice-cream is so creamy, it’s unbelievable! This is a light version, made with honey. You may also use light whipping cream if you prefer. If you like it richer and creamier, you may swap out honey with condensed milk.
2 medium avocados, ripe, peeled and seeded, about 2 cups
1/2 cup honey
2 tsp lime juice
1 cup heavy whipping cream
1 cup chocolate chips
Peel, seed and scoop out avocados in a blender. Add lime juice and purée it. Now add honey to the purée and whisk it for just a minute and remove. Set aside.
Pour whipping cream into a bowl over an ice bath. Whip until peaks form, add spoonful of avocado into it and combine with a spatula. Do this until all the avocado is added. Mix gently with a rubber spatula. Do not over mix.
Add chocolate chips and gently fold in. Pour the ice-cream into a loaf pan lined with plastic wrap. Freeze for 4 hours or overnight.
To serve, thaw the ice cream for at least 5 minutes just to soften it and then scoop the ice cream into small serving bowls. Enjoy!