Yields: 4 1/2 cups
Ingredients:
2 ripe avocados, peeled and pitted
1 young Thai coconut, water and meat (or 1 can organic full-fat coconut milk)
1/2 cup raw honey
1 dropper vanilla-flavored liquid stevia (or 1/4 cup maple syrup plus 1 teaspoon vanilla extract)
1 pinch sea salt
Directions:
Combine all ingredients in a blender or food processor until smooth. Pour into an ice cream maker and follow maker instructions, or pour into a storage container and freeze until firm, about 4 hours. Remove from freezer about 15 minutes prior to eating to let thaw a bit before digging in.
Recipe provided by Kibby’s Blended Life
