1 cup / / 250 ml heavy cream, cold (or mascarpone -see notes)
⅓ cup / 60 g dark chocolate chips, over 70% cocoa
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In a food processor puree avocados and xylitol.
In a large mixing bowl whip the cream until thick. Using a rubber spatula fold the avocado mixture into cream. Fold in also the chocolate chips.
Transfer the mixture to an ice cream maker, following the manufacturer instructions (you might need to freeze the ice cream for few hours first).
Alternatively, if you don't have an ice cream maker, you can freeze the ice cream for several hours in a freezer container or in popsicle moulds.
For even richer texture use mascarpone instead of cream. In this case puree all together the avocados, mascarpone and xylitol in the food processor, until creamy. Then add the chocolate chips with a spatula.
You can even make this ice cream with 1 cup cream and 1 cup mascarpone. In this case double the quantity of the sweetener and use 3-4 medium avocados.
This ice cream is very tasty, however if left for a long time in the freezer it becomes rock solid. If this happens, leave it at room temperature for at least 30 minutes before serving it (that doesn't apply for popsicles).