A deliciously creamy and chocolaty vegan avocado ice cream recipe that's super quick and easy to make.
Blend all ingredients together
Add more maple syrup to taste if you like it sweeter.
Pour the mixture into a freezer-proof container. Seal it with a lid or plastic wrap and freeze for approx. 8 hours, or overnight.
Remove from the freezer 30 minutes before serving.
Serve and enjoy!