Creamy Avocado Coconut Ice-cream

Serves 2

Time 15 minutes plus chilling

Ingredients

3 medium ripe avocados, peeled and pitted

1 can (400 ml) coconut milk

⅓ cup maple syrup (or honey) 

2 tbsp lime juice

1 tsp vanilla extract

Pinch of sea salt

Chopped pistachios or shredded coconut (optional), for topping

Method

Add the avocados, coconut milk, maple syrup (or honey), lime juice, vanilla extract, and a pinch of sea salt to a high-speed blender or food processor. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.

Taste the mixture and adjust the sweetness or lime juice as desired.

Pour the avocado-coconut mixture into an airtight container. Cover with a piece of parchment paper to prevent ice crystals from forming.

Chill in the freezer for 4-6 hours, stirring every hour during the first 2 hours to ensure an even texture and to minimize ice formation.

Let the ice cream sit at room temperature for about 5-10 minutes to soften slightly before scooping.

Scoop into bowls and sprinkle with chopped pistachios or shredded coconut for added texture and flavour.