This avocado ice cream is vegan and refined sugar free. You only need a blender (no churning here) and some patience as you’ll need to wait 4 torturous hours for it to set. Feel free to add chocolate chips, fresh mint or your favourite nuts once it’s blended.

Ingredients

4 whole	New Zealand Avocados, scooped (Main)
2 cans	Chantal Organics coconut cream, refrigerated (Main)
2	Bananas, sliced and frozen (Main)
¼ cup	Lemon juice
⅓ cup	Maple syrup
1 tsp	Salt
½ cup	Pistachios, roughly chopped

Directions

1. Blend the avocado pulp until smooth.
2. Add the solid coconut cream (it will divide in the fridge, simply discard the liquid or use in another recipe) and blend until smooth.

3. 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.

4. Pour into the chilled tin and top with chopped pistachios.

5. Freeze for 4 hours, or until set. If it freezes solid then simply let it thaw for 10 mins before serving. Scoop into bowls or waffle cones and enjoy.

Note: You will need ametal loaf tin, chilled in the freezer beforehand