Avocado Ice Cream with Chocolate Chips
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Don’t let the color of these frozen scoops fool you, this is not your basic bowl of mint chocolate chip ice cream, in fact, there’s no mint in this ice cream at all!
That’s right! This chilly treat gets it color and creaminess from ripe West Pak avocados! Sourced from over 1,000 growers owning over 65,000 acres across California, Mexico, Chile, Peru and Columbia, West Pak avocados are grown, processed and delivered safely, fairly and responsibly with respect for people and nature.
I’ve always thought that Heinen’s selection of avocados was amazing, and there’s a reason for that! Not only do they partner with responsible producers, like West Pak, but Heinen’s Produce Inspector checks the pressure of avocados when they arrive to their warehouse to ensure that they meet Heinen’s strict quality standards.
From large individual avocados to smaller bagged avocados, Heinen’s and West Pak work together to ensure that their selection meets all of your needs and quality expectations.
For this recipe, I used a bag of West Pak’s Lil’ Cados. They’re adorable in size and extremely ripe upon purchase, making them perfect for this recipe. If you have kids, or are in search of a snack rich in healthy fats, these are just the right size! If you can’t find these mini avocados, don’t worry – West Pak’s bulk avocados will work just as well in this recipe.
Completely dairy free and peppered with chocolate chips for added crunch and sweetness, this ice cream will quickly become your favorite non-guilty pleasure!
Avocado Ice Cream with Chocolate Chips
- Prep time:
- 20min
- Total time:
- 20min
- Servings:
- 6
Ingredients
- 1 13.5 oz. can Heinen’s unsweetened coconut milk
- 3 West Pak ‘Lil Cados or West Pak bulk avocados
- ½ cup Heinen’s honey
- 1 Tbsp. lime juice
- ¼ cup Heinen’s dark chocolate chips
- A Pinch of sea salt
Instructions
- Freeze the bowl of an ice cream maker and a loaf pan in the freezer for 24 hours.
- In a blender, add the coconut milk, avocados, honey, lime juice and salt. Blend until smooth.
- Set up the ice cream maker. Pour the mixture into the frozen bowl and churn according to the manufacturer’s instructions until thick and creamy, about 10-15 minutes.
- Stir in the chocolate chips. If you like soft serve, enjoy immediately. If not, transfer the ice cream to the loaf pan.
- Freeze until firm, about 4 hours.
- Remove the loaf pan from the freezer 15 minutes before serving to soften slightly. Enjoy!
