Raspberry Chocolate Chunk Ice Cream
2 cans unsweetened coconut cream (solids only, drain liquid)
½ cup Swerve Sweetener
½ tsp vanilla
1 ripe avocado
1 pint fresh, organic raspberries
¾ cup chopped dark chocolate (72% or higher)
Chill a bread loaf pan in the freezer
Combine coconut cream, sweetener and vanilla in a medium saucepan
Warm over medium heat until creamy, and all ingredients are combined.
Remove from heat, combine avocado and coconut mixture in a high speed blender and blend until well combined.
Transfer mixture to a large mixing bowl and gently fold in raspberries and chocolate
Carefully pour ice cream mixture into cold bread loaf pan, and place in the freezer for 4-6 hours. As the ice cream freezes, be sure to check it every 30 minutes or so and give it a gentle stir to ensure the ingredients are staying combined.