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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