Vegan Choc Mint Ice Cream
Serves: 5
Prep: 15 minutes
Chill 1 Hour
Ingredients
430 mls Coconut Milk
60 g Mint, roughly chopped
125 mls Distilled Water
0.25 teaspoon Xanthum Gum
50 g Natvia Sweetener (1/4 cup)
2 Avocados
2 Bananas
50 g Natvia Baking Dark Chocolate, chopped finely.
Method
- In a saucepan whisk together the Natvia, xanthan gum and distilled water. Bring to the boil and then remove from the heat.
- In a separate saucepan combine the coconut milk, mint leaves and 125ml of the distilled water syrup. Slowly bring to a simmer then turn off the heat and place a lid on the saucepan. Leave to infuse for 1 hour or until the mixture has cooled.
- Once cooled strain the mixture through a fine strainer.
- In a blender add the avocados, bananas and the coconut milk mixture. Blend until smooth and creamy.
- Pour into an ice cream machine and churn until desired consistency. Add the chopped chocolate and serve immediately.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 12.3g | 3.8g | 30.2g | 1470kj | 351 | 254g |
