AVOCADO ICE CREAM

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SERVES 2

This is a recipe you could do blindfolded with one arm tied behind your back. It’s that easy, but so utterly delicious and creamy. Avocados are also ridiculously beneficial; full of monounsaturated fats and vitamin E, they’re easy on the gut lining, too. You can now happily wave your regular dairy-filled chemical cocktail goodbye and swap it with this soothing dessert.

1 avocado, pitted and peeled

125 ml (4 fl oz/½ cup) additive-free coconut milk, chilled

1 tablespoon lemon juice

¼ teaspoon alcohol-free vanilla extract

6 drops liquid stevia

Purée all the ingredients in a blender until smooth and creamy.

Churn the mixture in an ice-cream machine according to the manufacturer’s instructions, or cover and freeze for 1–2 hours or until just frozen, then stir vigorously or beat with a hand mixer. Return the ice cream to the freezer, then stir or beat every 30 minutes two or three more times. Return to the freezer until completely frozen.