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)


  1. Chill a bread loaf pan in the freezer

  2. Combine coconut cream, sweetener and vanilla in a medium saucepan

  3. Warm over medium heat until creamy, and all ingredients are combined.

  4. Remove from heat, combine avocado and coconut mixture in a high speed blender and blend until well combined.

  5. Transfer mixture to a large mixing bowl and gently fold in raspberries and chocolate

  6. 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.