Description
A gluten-free, vegan, and paleo-friendly dessert combining creamy avocado with coconut milk and cocoa powder for a luscious frosty treat!
Ingredients
- 1-½ Avocados, Peeled And Pits Removed
- 13-½ ounces, fluid Thai Coconut Milk
- ½ teaspoons Salt
- ¼ cups Cocoa Powder
- ½ cups Pure Maple Syrup
Preparation
In a food processor, combine avocados, coconut milk, salt, and cocoa powder. Puree until smooth. Pour in the maple syrup and puree until incorporated.
Transfer the mixture to an ice cream machine. Churn for about 20 minutes or until the mixture is frosty and thick.
Eat immediately or store in a freezer-safe container. If storing, take the sorbet out of the freezer about 20 minutes before serving.
