• 4 ripe Avoexpress Avocados – scooped
  • 2 cans organic Coconut Cream – refrigerated
  • 2 Bananas – sliced and frozen
  • ¼ cup Lemon Juice
  • ⅓ cup Maple Syrup or to taste
  • 1 tsp Salt
  • 1-2 tsp Peppermint Essence to taste
  • ½ cup Dark Chocolate Chips
  • Put a metal loaf tin into the freezer to chill.
  • Blend the avocado pulp until smooth in a food processor.
  • The coconut cream will separate once refrigerated – add the solid cream and blend until smooth.
  • Add the bananas, lemon juice, maple syrup and salt and blend until smooth and creamy. Check the sweetness, if you prefer a sweeter ice cream then simply add more maple syrup.
  • Add one teaspoon of the peppermint essence first and then more to your taste if required.
  • Add all but one tablespoon of the chocolate chips and stir to combine.
  • Pour into the chilled tin and top with the remaining chocolate chips.
  • Freeze for a minimum of four hours, or until set.
  • If it freezes solid, then simply let it thaw for 10 minutes before serving.
avocado-icecream