Chocolate Avocado Ice Cream

INGREDIENTS:

1 medium avocado

1 ripe banana

1 can of full fat coconut milk

1/2 cup of cocoa powder

1 tablespoon of honey or maple syrup

1 teaspoon of vanilla extract

pinch of salt

2 -3 squares of dark chocolate

METHOD:

1. Slice open the avocados, remove the pits and scoop out the flesh.

2. Place the avocados, banana and coconut milk in a blender or a food processor and pulse together.

3. Add the remaining ingredients (except for the chocolate) and blend in for about 2 minutes until smooth, scraping down the bowl on occasions.

4. Grate dark chocolate and add to the mixture.

5. Place the ice cream into a freezer-safe container and place in the freezer and allow to freeze for about 4 hours. Whisk the mixture every 1 hour.

To store: Freeze the ice cream for up to 3 months. Because homemade ice cream freezes harder than store bought, remove it from the freezer about 10 minutes before serving.