Avocado (Chocolate) Ice Cream
Prep:
|
Cook:
6 servings
.svg){kind=icon}
Unknown
Ingredients
1½ ripe avocados
1 large ripe banana, peeled and sliced
½ cup unsweetened cocoa or cacao powder
½ cup salted creamy peanut butter + more for topping
¼ cup raw honey – local is best
¼ cup unsweetened vanilla almond milk (or other non-dairy milk)
No items found.
1½ ripe avocados
1 large ripe banana, peeled and sliced
60 grams unsweetened cocoa or cacao powder
120 grams salted creamy peanut butter + more for topping
60 ml (85 grams) raw honey – local is best
60 ml unsweetened vanilla almond milk (or other non-dairy milk)
No items found.
Rating
.svg)
Dietary Therapies
IBD-AID P2
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Instructions
- Add all ingredients into a food processor and blend until creamy and smooth.
- Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming), and chill for a few hours, or overnight.
- Before serving, drizzle with peanut butter.
No items found.
Nutritional Info
Storage
Leftovers will keep in the fridge up to a few days, though best when fresh.
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments