Avocado Ice Cream

Ingredients:

• 1 can full-fat coconut milk (refrigerated overnight)
• 2 ripe avocado
• 1 ripe banana
• 2 tbsp Honey or maple syrup to taste
• 2 tbsp lemon juice
• 4-5 mint leaves

Method-

 Before making this recipe, make sure to refrigerate the coconut milk overnight, beforehand. The next day, scoop out only the solid part of the coconut milk and add it to the blender. Add avocado, banana, honey, lemon juice, and mint leaves. Blend until it becomes a smooth and creamy paste and then pour into a chilled container. Garnish with roasted chopped peanuts/ almonds/ cashews and freeze for 4 to 6 hours or overnight. Scoop out into a bowl and consume.

 

 

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