Avocado chocolate chip ice-cream recipe

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. 

Serves 4


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!