Vegan Mint-Choc Avocado Ice-Cream

Try this creamy vegan avocado ice-cream recipe that you can make quick smart
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Vegan Mint-Choc Avocado Ice-Cream

Vegan Mint-Choc Avocado Ice-Cream

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  • 3 3 ripe avocados, halved, stoned

  • 400 ml 400 can coconut cream, chilled (you can chill the unopened can in the fridge overnight)

  • 2 large 2 ripe bananas, sliced, and frozen

  • Juice of 1 lemon

  • ¼ cup ¼ honey

  • 50 g 50 vegan mint-flavoured dark chocolate, finely chopped

  • Plus extra choc to garnish

  • Mint leaves, to garnish


  • Scoop the flesh from the avocados, and place them into a high-speed blender or your food processor.
  • Using a spoon, scoop out the solid coconut cream from the top of the can and place into a ½-cup measuring cup. Top it up with coconut liquid and add it to the blender. Reserve the remaining coconut liquid for another use. Add banana, lemon juice and honey. Process until smooth. Spoon into a loaf tin or freezer-safe container and swirl chocolate through. Cover surface with plastic wrap. Freeze for 1-2 hours or until firm.
  • Garnish with mint leaves and extra chocolate.

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