What better way to start the summer than with a generous bowl of creamy avocado ice cream? And it’s so pretty, too! If you don’t have an ice-cream maker, you could probably freeze the mixture in a container for a few hours and get something similar. This version was adapted from David Lebovitz’s recipe and veganized for your eating pleasure.

Ingredients:

2 large ripe avocados, halved

2 cans coconut milk

1/2 cup Imperial sugar

1 Tbsp lime juice

1/2 tsp pure vanilla extract

Extra: 1/2 cup chocolate chips

Instructions:

Place avocados, coconut milk, sugar, lime juice, and vanilla in food processor until completely smooth. Pour mixture into container and chill for about an hour. Transfer chilled mixture into ice-cream maker and follow manufacturer’s instructions. Remove ice cream from maker and stir in chocolate chips. Eat now or save some for later.

Serves: 8-10