Avocado Nice-Cream

Ingredients:

1 14- ounce can of full-fat coconut milk refrigerated overnight

2 ripe avocados halved, pitted, and peeled

1 ripe banana cut, and frozen

3 tablespoon maple syrup

2 tablespoons lemon juice

4-5 large mint leaves

INSTRUCTIONS

Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.

In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.

Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.