by Angie Booth
This is a really simple way to make a dairy-free alternative to ice cream. You just need to plan ahead a little so you can put the coconut cream in the freezer overnight and then allow the mix to freeze again. By adding avocado you get the extra benefits of fibre, vitamins E, C and K, riboflavin, phytonutrients and all the essential amino acids – amongst other things.
- 1 can of coconut cream (put this in the fridge overnight)
- 3 avocados
- 4 tbs honey (or maple syrup if you don’t eat honey)
- Juice of one lemon
Put the avocado in a blender with the lemon juice (the lemon juice stops the avocado from going brown).
Add the coconut cream and honey and mix everything together.
Scoop the mix into a freezer-proof container and freeze until solid.
When you are ready to serve, allow it to soften slightly and scoop into espresso cups – or big bowls!