Mint Chocolate Chip Ice Cream

Ingredients

• 1 (14-ounce/400-ml) cans full-fat coconut milk (refrigerated overnight)
• 1 ripe avocados, peeled and diced
• 1/4 cup sugar free pancake 
• 1/2 teaspoon peppermint extract
• 4 leaves of fresh mint leaves
• 2 tbls chopped chocolat chips

Preparation

1. Open the coconut milk cans and scoop the thick white cream into a blender. 
2. Add avocados, syrup, peppermint, and fresh mint, and blend until smooth. 
3. Add the cacao nibs/chips and stir with a spoon.