Avocado-Mint Ice Cream with Chocolate

Ingredients

• 400 ml Coconut milk (canned)
• 3 ripe avocados
• 10 g Mint (0.5 bunch)
• 2 tbsp lemon juice
• 50 g agave syrup (or maple syrup or honey)
• 100 g dark chocolate, chopped

Instructions

1. 1.

   Open the can of coconut milk and scoop out the solid part on top—do not shake the can beforehand—and place it in a large bowl. Using an electric hand mixer, whip the solid coconut milk until fluffy, then transfer it to a baking dish or shallow container.

2. 2.

   Halve the avocados, remove the pits, extract the flesh, and put it into a blender. Wash the mint leaves, dry them by shaking, and pluck off the leaves. Blend the avocado flesh with lemon juice, agave syrup, and mint until smooth and creamy.

3. 3.

   Spread the avocado mixture over the fluffy coconut cream, sprinkle chopped dark chocolate on top, and gently fold everything together so that it is evenly mixed. The surface should be relatively smooth.

4. 4.

   Place plastic wrap directly onto the ice cream mass and press lightly to eliminate any air pockets between the film and the mixture. Freeze for at least 2 hours in the freezer compartment.

5. 5.

   Let it thaw slightly before serving and enjoy.