Mint Chip Avocado Ice Cream


for 2 servings

2 large ripe avocados
¼ cup honey (85 g)
¼ cup full-fat coconut milk (60 mL)
1 teaspoon peppermint extract
1 pinch sea salt
dark chocolate, chopped, to taste


Add the avocados to a blender or food processor, along with honey, coconut milk, peppermint extract and salt.
Blend until smooth, scraping down sides as necessary.
Pour mixture into a freezer-safe dish and fold in the chocolate chunks.
Freeze for at least 2-3 hours. If freezing overnight, allow to defrost for 10-15 minutes for easier scooping.

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