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!

AVOCADO ’N’ ALMOND DREAM

SERVES 6 PORTIONS

2 ripe avocados, peeled and diced

2 1⁄3 cups (580 ml) unsweetened almond milk or another nut milk

3 tbsp almond butter

6 to 8 fresh dates, pitted

3 tbsp maple syrup or another sweetener

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 343kcal
Fat: 24.5g (4.7g S.Fat)
Carbs: 24.6g
Protein: 11.3g
Sugar: 3.7g
Sodium: 417mg

METHOD

In a blender, combine the avocados, almond milk, almond butter, dates, maple syrup, and vanilla and blend until smooth. The mixture should be very thick and creamy. If the mixture is too thick, thin it with a little almond milk, being careful not to make it too runny. If desired, taste and add more sweetener. 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!