Instructions

1. Blitz the avocado and mint until you have a smooth puree using a food processor or blender. Set aside.
2. Shake the cans of coconut milk very well and empty into a large bowl. Whisk until even, then whisk in the avocado/mint puree. Cover the bowl and let infuse at room temperature for 1 hour.
3. Strain the mixture through a double layer of muslin and discard the pulp. Whisk in the maple syrup.
4. Pour mixture into ice cream maker and churn, following your machine’s instructions. Add the chocolate just before switching the machine off.
5. Store the ice cream, covered, in a suitable freezer container.