3Avocadosripened (such as Hass), about 1 1/2 pounds
1cupReduced Fat Plain Greek Yogurt2% or higher
1tablespoonFresh Lime Juice
8ouncesBittersweet Chocolatechopped (60% or higher cacao solids – like Ghirardelli)
Slice avocados in half and remove pits. With a spoon, scoop the insides into a food processor in chunks. Add sugar, Greek yogurt, heavy cream, lime juice, and salt. Puree until smooth and the sugar is completely dissolved, about 2 minutes.
Freeze according to your ice cream maker’s instructions. About 10 minutes before the freezing time is complete, add the chopped chocolate and continue to mix. Serve immediately (the mixture will have the consistency of soft serve) or freeze in an airtight container for up to 4 hours for a firmer consistency.
After 4 hours, the mixture will become very firm. Let rest on counter 15-20 minutes prior to serving.
TO STORE. Freeze the ice cream in an airtight container for up to 3 months. Because homemade ice cream freezes harder than store bought (it doesn’t contain the additives that most store bought ice creams do), remove it from the freezer about 10 minutes before serving.