Prep Time: 15 minutes. Serves 6 ice creams.

Calories: 364 kcal

AUthor: Buffy Ellen

Ingridients:

ICE CREAM

• 2 ripe avocados ~2 cups
• 1 1/4 cup hazelnut or almond milk unsweetened
• 1/3 cup cacao powder
• 1/3-1/2 cup coconut nectar
• 3 tbsp coconut oil melted
• 1 tbsp vanilla extract
• 1/4 tsp guar gum optional
• pinch sea salt

CHOCOLATE TOPPING

• 3 tbsp cacao butter melted
• 3 tbsp cacao powder
• 1/2 tsp vanilla extract
• 1 tsp coconut nectar
• pinch sea salt

TO SPRINKLE

• Crushed hazelnuts dried activated

INSTRUCTIONS

1. Blend all ice cream ingredients in a high speed blender until super creamy and smooth.
2. Pour into ice block moulds, pat down to remove any air bubbles, place an ice cream stick in the centre of each and pop in the freezer over night.
3. Run warm water over the ice cream moulds to loosen, then lay the ice creams down on a tray.
4. Whisk together the chocolate topping ingredients and drizzle over the ice creams, sprinkling straight after with crushed hazelnuts and more drizzle until it’s all used up.
5. Pop back in the freezer for at least half an hour or until completely firm again before serving. Enjoy!