½ cup Luz Original Almond Milk
1 tbsp raw cacao
2 tbsp Isowhey Wholefoods Cacao, Maca & Mesquite
1 tbsp coconut butter
¼ cup slivered almonds, toasted
¼ – ½ cup frozen or fresh avocado
- Blend ingredients until smooth consistency.
- Fill moulds and then place in freezer for a few hours until frozen.
Optional: Melt approximately 60g-80g dark chocolate with a teaspoon of coconut oil. Pour melted chocolate over ice block, working as quickly as you can to prevent the ice cream melting. Then roll in crushed almonds (1/2 cup toasted & chopped).