Branch out from basic vanilla and try this creamy frozen concoction inspired by California Avocados’ recipe for Homemade Chocolate Ice Cream. We think even the most skeptical will be convinced—after all, what food doesn’t avocado improve?

Preparation

Peel and seed avocado and cut into large chunks. Puree in food processor with the cocoa powder and sugars until smooth. Scrape down the sides and then puree in the milk, cream, vanilla extract, and salt. Pass through a fine mesh strainer to remove any lumps.

Churn mixture in an ice cream maker per manufacturer's instructions, then place in freezer to set for 1 hour before serving. If serving from freezer, let sit at room temperature for 10–15 minutes before scooping.