2 ripe Avocados, diced & peeled
½ cup unsweetened Almond Milk
2 tablespoon coconut butter, melted
4 tablespoon raw cacao powder
3-4 tablespoon jaggery syrup
1 teaspoon vanilla extract
- Add all the ingredients into a blender and blend it into a smooth paste. Taste and add more honey or cacao powder if required.
- Pour the ice cream mixture into a freezer safe-bowl and freeze for about 3-4 hours, mixing well every 30 mins. After 3-4 hours, scoop into bowls, serve and enjoy.
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