Daniel Plan Signature Chef Jenny Ross

Avocado gelato? Yes, it may sound a bit weird, but I haven’t met a kid yet who doesn’t  LOVE it. Avocado gelato is a lower-sugar, lighter-calorie adaptation of a recipe from my friend Jenny Ross, who owns the raw-food restaurant 118 Degrees. Raw, live, and luscious!


  • 3 avocados
  • ¼ cup coconut butter
  • ¼ cup honey (agave or rice syrup for vegans)
  • 3 tablespoons sugar-free chocolate protein powder vegan)
  • 2 tablespoons raw cacao powder
  • ½ cup almond milk, unsweetened
  • 3 tablespoons coconut flakes, unsweetened
  • 1 dropper full chocolate-flavored liquid stevia



  1. In a blender, mix all the ingredients except coconut flakes. Blend until creamy and smooth. Mixture should be very thick!
  2. Either smooth entire contents into a cake pan or drop round in tablespoon-sized balls (like cookies, but a little thinner) onto a cookie sheet. Note that it is easier to spread the mixture into a cake pan, but it is a little more challenging to cut it after it has been frozen. Dropping onto a cookie sheet can be a little messy, but then it is easier to grab and eat after freezing. Try it both ways and see how you like it.
  3. Sprinkle coconut over the top.
  4. Place cake pan or cookie sheet in freezer for at least 2 hours until frozen.
  5. Serve as a frozen treat. They taste like Fudgesicles!