Save the planet – eat avocado ice cream!🍨🌍 … and a 🎵

Rose’s childhood stamping grounds – her beloved Green Island! – are now the decidedly non-gritty, gentrified “Canal District.”😢😩 Here’s an old picture of The Broadway on Water Street. Before this 📷, it was known as The Broadway Ice Cream and Soda Shop. It’s still in biz – the formidable Billy Isaldakli now owns the eatery – and the Broadway STILL SELLS ITS HOME-MADE ICE CREAM (made by Billy on the premises). Try the Snickers or Coconut – flavors always changing, as Bill likes to experiment!🍦😊 Photo courtesy of Worcester Historical Museum.💙

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From PETA.ORG:

Avocado–Mint Chocolate Chip Ice Cream (vegan and gluten-free!)

Ingredients:

1 can full-fat coconut milk, chilled

3 large avocados, pitted

1 tsp. lemon juice

Agave, to taste

Mint extract, to taste

1/4 cup chocolate chips or 1/2 chocolate bar, shaved

Directions:

Without shaking it, open the can of coconut milk and scoop the thickened part into a bowl. (Set aside the remaining coconut water and use for something else.)

Using a hand mixer, whip until fluffy, then transfer to a 9-inch-by-9-inch glass dish.

In a food processor, add the avocados, lemon juice, agave and mint extract.

Blend until smooth.

Place the avocado mixture on top of the whipped coconut cream.

Add the chocolate chips or chocolate shavings and combine.

Cover with plastic wrap, making sure that there is no air space between the ice cream and the plastic wrap.

Freeze for at least 2 hours.

Makes 4 to 6 servings.