You’d never believe this mint choc-chip ice cream is actually made from avocado and spinach. It contains no diary and no added sugar and is sweetened with stevia. The base of the ice cream is made from coconut milk and is flavoured with natural peppermint essence and vanilla essence.

Ingredients:
1 270ml can of coconut milk
1/2 Avocado
1 handful of spinach leaves
1 tsp of natural peppermint essence
1 tsp of natural vanilla essence
3 squares of dark chocolate (70% or better) chopped
1 egg white
3-4 tabs of stevia

Method:
Whisk one egg white in a bowl until fluffy
Add avocado, coconut milk, vanilla and peppermint essence and stevia
Chop spinach leaves as small as possible then add to bowl and stir
Add mixture to blender and blend until colour is even
Taste test. Add extra stevia, vanilla or peppermint essence if required and stir
Pour mixture into a storage container
Chop dark chocolate pieces and add to mixture and stir
Place in freezer for around 3 hours to set
Allow to defrost for approx 30 minutes before consuming

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