Hernan Mexican chocolate
unsweetened almond milk
avocado, halved with flesh removed
Simmer unsweetened almond milk over low heat. Add Hernan Mexican chocolate and stir with a whisk or molinillo until dissolved.
Pour in a container and let it cool completely in the fridge or freezer.
In a blender, puree everything until smooth. Freeze overnight in ice trays.
The following day, process unmolded cubes and until smooth (hold on to your food processor, it’s going to shake!)
Eat right away and enjoy!