# Components:
→ Base
01 - 2 large ripe avocados, peeled and pitted
02 - 1 can (13.5 fl oz) full-fat coconut milk
03 - 1/2 cup maple syrup or agave nectar
→ Flavorings
04 - 1/2 cup unsweetened cocoa powder
05 - 2 teaspoons pure vanilla extract
06 - 1/4 teaspoon fine sea salt
→ Optional Add-Ins
07 - 1/4 cup dairy-free chocolate chips
08 - 1/4 cup chopped roasted nuts
# Directions:
01 - Place avocados, coconut milk, maple syrup or agave nectar, cocoa powder, vanilla extract, and sea salt in a blender or food processor. Process until the mixture is completely smooth and creamy, pausing to scrape down the sides as needed.
02 - Taste the mixture and, if desired, add additional maple syrup to achieve preferred sweetness.
03 - Pour the smooth mixture into a pre-chilled ice cream maker and churn according to manufacturer’s instructions, usually for 20 to 25 minutes, until thick and creamy.
04 - If desired, gently fold in chocolate chips or chopped roasted nuts using a spatula.
05 - Transfer the churned mixture to a freezer-safe container, smooth the surface, cover tightly with parchment paper or a lid, and freeze for at least 4 hours or until fully set.
06 - Allow the ice cream to soften at room temperature for 10 to 15 minutes before scooping and serving.
