Raspberry Avocado Ice Cream

My Raspberry Avocado Ice Cream recipe is not only creamy, refreshing, and bursting with flavour, but also packed with nutrients that support your gut health.

INGREDIENTS
1 Avocado
1 cup Raspberries (frozen)
1/2 Banana (small, frozen)
3 tbsps Canned Coconut Milk (full fat)
1 tbsp Honey

DIRECTIONS
1. Add all ingredients to a food processor and blend until smooth and creamy.
2. Serve immediately and enjoy!

NOTES
LEFTOVERS
Store in the freezer until ready to eat. For easier scooping, let leftover frozen treat sit at room temperature for 15 minutes.
SERVING SIZE
One serving is equal to approximately 3/4 cup.
MORE FLAVOUR
Adjust honey to taste, add a pinch of salt and/or a splash of vanilla extract.
ADDITIONAL TOPPINGS
Top with additional frozen raspberries, flaked coconut or toasted nuts for extra crunch.
NO RASPBERRIES
Use strawberries instead.