Another ice cream in the freezer ready for Christmas.
This one can be made without an Ice Cream Maker but it does take a while, stirring it every thirty minutes for 2 1/2 to 3 hours so that you break down the ice crystals and get a lovely smooth cream. Well worth the effort; simple but just a little bit time-consuming.
A small amount of dark chocolate (85%+) is considered beneficial. In the summer, I managed to buy a bag of 100% dark chocolate drops which are made from cocoa beans and nothing else so I feel quite happy adding these to a few recipes.
2 Hass medium-large avocados (about 11oz pitted, 2 cups)
1 medium banana
¼ cup coconut butter (could use coconut oil)
2 tablespoons maple syrup (or honey, or coconut nectar)
1 tablespoon peppermint extract
Handful fresh mint leaves (optional)
3 – 5 tablespoons dark chocolate chips (depending on how much you like them)
Pit and scoop out the avocados.
Place all ingredients except chocolate chips into a high-powered blender. Blend until smooth making sure it is well blended.
Place in a large deep bowl.
Add in your chocolate chips (I tend to put them in towards the end of the freezing period)
Set bowl in freezer.
Stir or whisk every 30 minutes until desired texture is achieved. Probably about 2 ½ hours with stirring every 30 minutes. I use a handheld electric whisk and scrape the sides of the bowl with the beaters to incorporate the frozen outer edges of the ice cream.
Leave in the fridge for a little while before serving, to allow it to soften slightly.
Serve with extra chocolate chips and a sprig of fresh mint.
There are quite a few recipes for this ice cream online, but I based mine on the one I found on the Purely Twins blog.