Chocolate Avocado Ice Cream Sandwiches

Create a dairy-free vegan ice cream that does not skimp out on the creaminess. No ice cream maker required! Sandwich in between two Pretzel Crisps® for the best ice cream sandwich.


1 medium avocado
1 13.5 oz can of full-fat coconut milk
1 T vanilla extract
Honey, to taste
Original Pretzel Crisps®

Scoop or pour out just the coconut milk from its can and into a food processor, leaving out the water. Cut open and scoop out the avocado. Add the avocado and vanilla extract to the coconut milk and pulse it all in a food processor until smooth.

Add honey and mix thoroughly, tasting in between. It should be sweet, cutting out most of the bitterness of the cocoa powder. Some bitterness will remain but should dissipate while sitting and freezing.

Pour the mix into a freezer safe container and cover. Leave overnight. Remove from the freezer and allow it to sit out until softened. Scoop the ice cream onto a Pretzel Crisps®. Press another Pretzel Crisps® on top. Serve.