INGREDIENTS:
- 4 Ripe Avocados
- 375 ml Coconut Milk
- 250 ml Coconut Cream
- 65g Sugar
- Juice of 1/2 Lime
Method
Chill an ice cream scooper and bowl in the freezer.
Roughly mash Avocados and sprinkle with juice of lime.
Blend all ingredients (except the coconut cream) in a blender or food processor.
Pour the mix in a large tupperware container and add the coconut cream.
Whisk in the coconut cream for 2-3 minutes and then close the tupperware, leave in the freezer for 30 minutes.
After half an hour remove from the freezer and stir.
Repeat this process 3-4 more times and then leave to freeze over night. (Min 6 hours)
Once fully frozen give it a good stir and then serve in the chilled bowl.
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