Avocado Mint Chocolate Chip Ice Cream

Kevin Smith, For Glow

Ice Cream
1 can (5 ounces) lite coconut milk, chilled
1 1/2 avocados
1/3 cup agave syrup
3 tablespoons mint, chopped and firmly packed
1/2 cup dark chocolate chips

Chocolate Syrup
1/2 cup coconut water (separated from same can used for ice cream)
1/2 cup cocoa powder
3 tablespoons agave syrup
2 tablespoons dark chocolate chips
1/8 teaspoon salt

Day before: Place the can of coconut milk into the fridge to chill overnight.
The coconut milk will separate out into liquid coconut water and a solid chunk of coconut cream. Reserve the coconut water for use in the syrup, and place the chunk of coconut cream into a food processor.
Add the avocados, agave, and mint to the food processor bowl. Process until smooth, scraping down the sides as necessary.
Mix in chocolate chips.
Pour into a dish, cover with plastic wrap, and freeze for at least 5 hours.
For the chocolate syrup, combine all ingredients into a saucepan. Bring to a boil on medium-high heat, stirring frequently.
Once boiling, reduce heat to low and simmer for 3-5 minutes, stirring frequently. If too thick to drizzle, stir in more coconut milk.