Avocado ice cream

With avocado prices at rock bottom right now, it’s time to get a bit creative with our favourite savoury fruit. Move over guacamole. Step aside chili flakes. It’s avocado ice cream time.

Flesh of 2 avocados
Juice of ½ lemon
1 cup of coconut cream
2 tablespoons sweetener of choice (honey or rice malt)

Place the avocado flesh, coconut cream, sweetener and lemon juice into a food processor.
Blend all the ingredients until smooth and creamy.
Pour into a loaf pan and freeze for at least 4 hours before serving.

Recipe courtesy of Five Plus A Day, check out their website for more fresh inspiration www.5aday.co.nz

About the Author

Vicki Ravlich-Horan

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