2 avocados

1 cup unsweetened almond milk

1 cup heavy cream

1/2 cup swerve – style sweetener

1 tablespoon lemon or lime juice

1 teaspoon mint extract or a few drops of mint oil

1/2 teaspoon fine sea salt

place all ingredients in a blender, puree until smooth, transfer o a container and freeze for up to 1 month.

*** if you don’t have an ice cream maker, pour the liquid into 16 Popsicle molds & freeze for at least 3 hrs, or until set.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s