Start by blending the avocados, cocoa powder, maple syrup, vanilla extract, and salt in a food processor until smooth.
Pour the mixture into a container and refrigerate for at least two hours or overnight.
In a blender, blend the almond milk until smooth. Pour the mixture into the refrigerated avocado mixture and stir to combine. Serve immediately or store in an airtight container in the fridge for up to four days.
Vegan Strawberry Ice Cream
This vegan strawberry ice cream requires no churning and has a delicious, creamy texture.
Ingredients:
- 1 can of strawberries, drained
- 1 cup of frozen bananas
- 3 tablespoons of pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup of almond milk
- sea salt to taste
Instructions:
