Chocolate Banana Ice Cream

Whenever Spring rolls around I start craving ice cream. Usually I buy the coconut or soy ones, however I wanted to make a raw vegan ice cream that was safe for Fiora to eat, without all of the added preservatives, thickeners and colors. So here it is! A yummy, easy homemade vegan ice cream recipe that's actually good for you!

Raw Vegan Chocolate Banana Ice Cream
2 ripe avocados, peeled and pitted
2 ripe bananas, peeled
1/3 cup raw cacao powder (if  not following a raw diet, using regular cocoa powder works just fine)
2 tbsp pure vanilla extract
pinch of sea salt
1/3 cup + 1 tbsp dark raw agave nectar (equal amount of maple syrup can be substituted if you don't have agave on hand)

Place all ingredients in food processor or blender and blend until completely smooth. (It will look like chocolate pudding). Pour into freezable air tight container and freeze for at least 24 hours - preferably 36 hours. Or you can skip freezing and eat it as a chocolate pudding! To serve I always like to add toppings such as shredded coconut or crushed walnuts.