Avocado (Chocolate) Ice Cream

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Recipes

Prep:

Cook:

6 servings

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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)

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)

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Dietary Therapies

IBD-AID P2

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Vegetarian

Egg Free

Meal Type

Snacks

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

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.