Low-Carb Mint Chocolate Chip Ice-Cream

Step 1Halve the avocado and scoop the pulp in a bowl. Very ripe avocados work best!

Step 2Add coconut milk, mint, powdered Erythritol and stevia. I keep my coconut milk in the fridge, so it creamed but it's not required in this recipe. Use the whole can - the cream and the water.

Step 3Add the vanilla (and optionally mint extract, ideally spearmint).

Step 4Blend until smooth. Place the mixture into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker.

Step 5Meanwhile, chop the dark chocolate into small pieces or use chocolate chips.

Step 6When the ice-cream is done, add the chocolate and mix with a spatula to distribute it evenly. Place in the freezer for 30-60 minutes if the ice-cream is too soft.

Step 7Enjoy immediately or transfer into single-serving containers and keep in the freezer. Store in the freezer for up to 3 months. Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving!