For the ice cream:
3 limes, juiced
1 can sweetened coconut cream
1 can unsweetened coconut cream
2 teaspoons vanilla
2 tablespoons coconut oil
1/2 teaspoon salt
For the cake pops:
3 cups chocolate cake, crumbled
1 cup chocolate icing
1 cup milk chocolate
1/4 cup coconut oil
Blend all the ice cream ingredients and freeze for 1 1/2 to 2 hours. You want the ice cream to be semi-frozen, the consistency of soft-serve.
In a medium bowl, mix chocolate cake and icing until well combined. Form into balls and freeze.
Melt chocolate and coconut oil and combine. Dip frozen cake balls to coat; set aside until ready to serve.
To serve, fill empty avocado shells with avocado ice cream and finish with a cake pop “pit”.
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