Vegan Mint-Choc Avocado Ice-Cream
Serves
10
Preparation
10
minutesFreezing
2
hoursIngredients
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
Method
- 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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