Avocado & Mint Ice-Cream
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6 hours of freezing time
2 large avocados, skin and seed removed
¼ honey dew melon, skin and seeds removed, diced
Juice of 1 lemon
¾ cup sugar (optional)
1 bunch mint, leaves removed
½ cup natural yoghurt
2 egg whites, whipped until peaks are formed
- Using a blender or food processor, blend the avocados, honey dew melon, lemon juice, sugar, mint and yoghurt until velvety smooth.
- Fold in the whipped egg whites and pour into a terrine dish, loaf pan or plastic freezer storage container and freeze for 6 hours or overnight.
- Remove from the freezer 10 minutes before serving
- Turn out of the container and cut into desired shape (rectangular, wedges or triangles) and serve with fresh seasonal fruit.