| Preparation time | Total time | Servings | Total time |
| 15 min | 0 min | 6 | 4h, 00 min |
INGREDIENTS:
- 2 tbsp. lemon juice
- 4-5 large mint leaves
- 3 tbsp. maple syrup
- 2 ripe avocados halved, pitted and peeled
- 1 (14-ounce) can refrigerated overnight full-fat coconut milk
- 1 ripe banana, cut and frozen
INSTRUCTIONS:
- Place a loaf pan in the fridge and leave it there for at least 30 minutes, or up to 24 hours, to cool down.
- Add the peeled and pitted avocados to a high-speed blender. Place the solid part of the coconut milk into a blender. Add the banana, lemon juice, maple syrup, and mint leaves. Blend until smooth and creamy.
- Pour the mixture into the cold loaf pan and spread it out evenly with the back of a spoon. Freeze for at least four hours or all night.
- Let it cool down at room temperature for 10 to 15 minutes before serving for best results.
