Avocado is the star of a couple of my favorite treats, including Avocado Mint Ice Cream, Mint Avocado Pudding, and Chocolate Pots de Crème.

With just a few key ingredients and a food processor, you can create chocolate ice cream and then eat it soft-serve style after a bit of chilling, or add it to an ice cream maker. You can also add this ice cream to popsicle molds to make chocolate avocado ice cream pops.

If you don't have an ice cream maker, you can still freeze the soft serve and then when you want to eat it, take it out of the freezer and let it stand at room temperature for about 15 minutes. Yet another option is to store it in the refrigerator.

This recipe makes about one pint of ice cream but feel free to double it to make 2 pints. I also recommend coconut cream versus coconut milk, but if you only have full-fat coconut milk you can do one of two things: use the coconut milk and an ice cream maker, or place the coconut milk in the refrigerator overnight and use just the cream that separates out from the milk.

My current favorite brands of coconut cream are Savoy and Aroy-D. Enjoy!