- 2 medium avocados
- 15g mint leaves
- 125ml almond milk
- juice of 1/2 a lemon
- 50g soft light brown sugar
- chocolate chips
- Cut around the avocado and twist each side in the opposite direction. Remove the stones and
make squares in the avocado by slicing two or three times horizontally and then vertically(try not to pierce the skin). Using a spoon, scoop the squares out of the skin and into a bowl.
- To the bowl, add the mint leaves and almond milk. Then using a hand mixer, blend all the ingredients until the mix resembles a thick smoothie. Squeeze lemon juice into the mix. Fold in the brown sugar and chocolate chips. Put the mixture into a some tupperware and cover. Leave in the freezer for at least 6 hours.
- When you’re ready to eat it, leave it out on the worktop for about 10 minutes, then dip an ice cream scoop in hot water and ball out the nice cream.