(#3) CHOCOLATE AVOCADO: A Scoopsies Original!

A few years ago, I had the richest vegan chocolate mousse at the now defunct Otherside Cafe on Newbury Street (R.I.P). Avocado was used as an animal-friendly substitute and the combination was heavenly. It was one of those desserts that you never forget about. One of those desserts that you somehow want to revisit in one way or another.  With no restaurant to return to, and a list of flavors to come up with, I couldn't resist adding chocolate avocado to the top of our list.

Most chocolate avocado ice cream recipes out there are raw vegan. No stovetop, no dairy. They're technically not ice creams, and they're just not the same.  While we're all for using organic ingredients, we didn't want to make any substitutions. So we put together our own recipe--our first original flavor in our 100 Scoopsies project. 

Scoopsies' Chocolate Avocado Ice Cream

(yields about 1 quart)

3 large ripe avocados

3/4 cup heavy cream

1 cup whole milk

2 ounces semisweet or bittersweet chocolate, finely chopped

1/3 cup granulated sugar

1/3 cup unsweetened cocoa powder

2 tablespoons honey

1 1/2 teaspoons pure vanilla extract

1 tablespoon freshly squeezed lime juice

pinch of salt

Chocolate and avocado--a heavenly combination!