Happy July– the halfway point of 2018! The year is going by fast.
To kick off a whole 31 days of celebrating freeze treats, I will be sharing plenty of new ice cream, milkshake, and smoothie recipes alongside other posts. In addition, on Facebook, I will participate in Throwback Thursday and Flashback Friday, reliving favorite creations made throughout my six and half years of veganism.
Last night, I was planning to make brownies, but realized that my avocados were in ripe city. As one knows, it is best to use ripe avocado as soon as possible. So I cut open the cute little gourd fruit plant, scooped out its bright yellow green contents, and blended it with vanilla ice cream, fair trade cocoa, and almond milk. An incredible, feel-good yum ultra thick, sweet, and chill, avocados and chocolate make for an amazing Saturday night treat.
Chocolate Avocado Milkshake Ingredients and Preparation
1 1/2 cup vanilla coconut milk ice cream
1 cup almond milk (or any dairy free alternative)
1 avocado, ripened
1 1/2 teaspoon cocoa (used Divine’s Cocoa Powder)
Combine ingredients together in a blender.
Top with any garnish (cinnamon, extra cocoa powder, a candy bar). I love Chuao Chocolate Bars and the cute little messages on each tasty square.