Avocado Ice Cream (vegan)

If you didn't know, there is a holiday to celebrate the avocado and it's called National Avocado Day! It was back in July, but I was feeling in a creamy avocado sort of mood :)

The mini-chefs I worked with that week in July were eager to celebrate the holiday by eating a ton of creamy avocado, but they also wanted to beat the NYC summer heat with a yummy frozen dessert. We found the perfect solution with this vegan avocado-based ice cream.

To fully embrace the spirit of the holiday, we whipped up the avocado ice cream and then crafted this treat to look like it's original source. We saved the avocado shell, spooned the ice cream back into it, and created a chocolate coconut ball for the "pit." The end result was adorable and so satisfying. And, of course, these were so much fun to make! 

Serves 4
Prep time: 10 mins 
Freeze Time: 3 hours

Ice Cream Ingredients

• 2 avocados (reserve avocado skin for serving)
• 1 tablespoon melted coconut oil
• 1 tablespoon of fresh lime juice
• ½ of a can of full fat coconut milk
• 2 tablespoons of maple syrup
• ½ teaspoon of salt

"Pit "Ingredients (Optional):

• ¼ cup unsalted sunflower seeds
• ¼ cup sunbutter
• 1 tablespoon melted coconut oil
• 2 tablespoon of maple syrup
• 1 tablespoon unsweetened cocoa powder
• Handful of mini chocolate chips

Directions

Blend all ingredients together in a high speed blender and transfer to a loaf pan, wrapped in plastic. Freeze for an hour or up to 1 week. Let soften at room temperature 20 minutes before serving.

To make the pit: place all ingredients in a food processor and process until smooth. Scoop out with either a spoon or cookie scoop and roll into 2 inch balls.

When ice cream has set but hasn’t quite frozen spoon back into avocado skin and place the pit in the middle!