AVOCADO–MINT CHOCOLATE CHIP ICE CREAM
SERVES 4 T0 6 PORTIONS
2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
2 ripe avocados, peeled and diced
5 to 7 tbsp rice syrup or another sweetener
1 tsp peppermint extract
1 large handful of fresh mint leaves
1⁄4 cup (60 ml) raw cacao nibs, unsweetened chocolate chips, or grated raw chocolate
NUTRITIONAL VALUES
Calories: 782kcal
Fat: 71.2g (55.5g S.Fat)
Carbs: 32.3g
Protein: 6.9g
Sugar: 19.1g
Sodium: 92mg
METHOD
Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the avocado, rice syrup, peppermint extract, and fresh mint until smooth. Stir in the cacao nibs with a spoon.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
