Chocolate Avocado and Banana Ice Cream

Dice the avocado and banana into chunks and freeze them overnight before making the ice cream.

Transfer the frozen fruit to a food processor, add rich coconut milk (or coconut cream) and sweetener to taste. Blend using the pulse setting, stopping occasionally to scrape down the sides with a spatula.

Once the mixture becomes smooth and mousse-like, add the cocoa powder, salt, and vanilla. Pulse until combined, then fold in your choice of mix-ins: nuts, cacao nibs, crushed cookies, chocolate chunks, or whatever you prefer.