Between The Big Apple BBQ Block Party and a food-filled trip to Dallas, my meals have been heavy lately. No, I’m definitely not complaining–if you caught the pic of BF’s mom’s crispy chicken on my Insta you’ll understand the southern fried heaven I was in. But you know, it’s summer and I gotta balance things out a bit. I can do the yogurt and fruit with chia seeds in the morning. I can do the salad for lunch. I can even do the lean meats and veggies for dinner. What’s not an option for me, though, is going without dessert. If someone told me I could either have my right arm or dessert, I’d probably choose dessert (I’m a lefty, after all).
With summer temps here, the dessert of choice for BF & me is ice cream bars, primarily of the chocolate variety. I have been seeing a lot about avocado ice cream lately, and it totally makes sense because avocados are so smooth and rich. That’s how I came up with this incredibly easy three ingredient ice cream bar recipe that’s also got my favorite eat-straight-from-the-jar food: Nutella. If you’ve got 5 minutes and a freezer, these pops are a deliciously fudge-y, creamy way to cap off an evening. BF was raving about the texture, and kept saying, “I think you’re really on to something here,” which is code for “Yum, I’m going to sneak another when you’re not looking.”
Basically, you just throw the avo and Nutella in a food processor, then whisk in the coconut milk. It’s that easy. You can adjust how chocolate-y you want the bars to be by adding more or using less Nutella, but don’t skimp on the avocado. That’s what makes the texture like ice cream. If you’re vegan, you can also skip the Nutella and use cocoa powder & honey. I’m all about that hazelnut spread, though. As I’m writing this, I’m thinking about how good Trader Joe’s Cookie Butter would be in it, too. If one of you ends up trying that, please let me know how it turns out.
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