Avocado Chocolate Mousse &/or Ice Cream &/or Pie

• 2 medium ripe avocados.  These should be well ripened although not so old that they're going bad.  If the avocados are too young and green and stiff, the dessert will taste too "green" and herbal.

• 1 cup coconut milk

• 1/2 cup coconut cream, which is sometimes sold separately, or you can use 1/2 cup of the solid part when you open a can of coconut milk

• 1/3 cup cocoa powder, or cacao powder.  This recipe assumes the cocoa is unsweetened.

• 1/3 cup powdered keto sweetener, such as allulose or coconut sugar;  you could try pitted dates and/or 24 drops of liquid Monkfruit sweetener instead.

• 2 teaspoons vanilla extract

• Optional:  Add about 1/2 cup Extra Firm Tofu in order to stiffen it and add to the protein content.
• If making ice cream, you can experiment with ingredients which help soften the ice cream and prevent it from freezing solid.  Collagen Powder helps (if it isn't flavored).  If tolerated, a couple of glicks of hard liquor helps lower the freezing point.  Mixing 1/2 tsp of Gelatine into hot water before blending it with the mix also helps.
• If making a pie, select a keto crust.  Many groceries carry pre-made crusts made from ground pecans; these work well, and can be improved by toasting one in the oven (350 degrees for 15 minutes?) before adding the chocolate mousse filling.  Alternatively, you can buy Phyllo dough cups (pre-made); or brush a few sheets of Phyllo dough with hot melted butter, and line a pie tin with them.  These can also be toasted in the oven to make them crispier before adding the chocolate mousse filling.
  

• Refrigerate until cold (a few hours) and you can now eat this as a mousse dessert.  It'll keep in the fridge for a few days, but better to store in the freezer until an hour or two before eating.
  

• If making ice cream, consider adding optional ingredients such as collagen or liquor to help prevent it from freezing solid like a rock.  Consider adding other goodies such as chocolate chips if you're not too concerned about your blood sugar.  Then process in an ice cream maker according to manufacturer's instructions. (My ice cream was finished in about 30 minutes).  Store in freezer.  If it's very solid, allow to thaw 15-30 minutes before scooping.

• If making a pie, then after preparing the crust (see above), add the chocolate mousse to the crust, and bake for an additional 30 minutes at 350 degrees, only enough to solidify.  Check the solidity by sticking a knife into the middle of the pie; if it comes out clean, it's solidified.  After baking, chill in the refrigerator for a couple of hours and serve cold.