Instructions

1. Blitz the mint leaves and avocado to a smooth puree using a blender or food processor. Set aside.
2. Shake the coconut milk well and pour into a large bowl. Whisk the milk well until there are no lumps, then whisk in the mint/avocado puree. Cover the bowl and leave to infuse at room temperature for 1 hour.
3. Strain the mixture through a double layer of muslin, discarding the pulp. Whisk the raw honey into the strained mixture.
4. Pour the mixture into an ice cream maker and churn, following the manufacturer’s instructions. Transfer the ice cream into a suitable freezer container store covered.
5. To serve, garnish with a drizzle of honey and a pinch of unsweetened desiccated coconut.