1 serving = 3/4 cup | 1 fat serving

Ingredients

• 2 ripe avocados
• Cream from a can of coconut milk (full fat is better) OR 1 cup of almond milk + 1 tsp of coconut oil
  
• 1 tsp stevia (coconut flavored, preferably)
• 1 scoop vanilla protein powder
• 2 tbsp of chia seeds, optional

Directions

1. For best results, refrigerate the coconut milk so the cream and the milk separate—ideally for an hour or more. If using almond milk, make sure that it is cold and mixed with coconut oil.
2. Spoon the cream off the top of the coconut milk (the top half of the can) and into a blender or food processor. If using almond milk and coconut oil, pour mixture into blender.
3. Cut the avocados in half, remove the pits, and add the avocado flesh to the milk.
4. Add the sweetener (stevia or 1/2 tsp. 100% pure maple syrup) and 1 scoop of vanilla protein powder.
5. Blend on low until it is a smooth avocado cream. Pour your avocado mixture into a bowl. (Mix in chia seeds at this time if you are going to use them).
6. Freeze for at least four hours for an ice cream consistency, or refrigerate for one hour or more for a chilled soft-serve consistency.

NOTES

Frozen, this will keep for a couple weeks. In the refrigerator, it is best eaten within a couple days. Keep in a mason jar or container with an airtight lid.