Sweet’n Creamy Avocado Ice Cream

3 large “organic” ripe avocados
¾ cup “canned” coconut milk
¼ cup raw “organic” agave syrup (or “organic” honey)
1 teaspoon lemon juice
1 tablespoon finely “chopped” mint (optional)

Blend with an electric mixer or blender all the ingredients until smooth. Use a freezer-safe container to freeze the mixture until solid (approx. 4 hours). Do not over freeze because the ice cream will become too icy and difficult to scoop.

Diva Tips:

• Ideally, freeze an aluminum pan or container for 24-hours ahead of time. Adding the mixture to freeze in this container will speed up the ice cream’s setting time and help eliminate iciness and/or crystallization.
• I love to use “infused” honey and consider sage honey to be amazing!
• To lighten this dish up, substitute with “light” coconut milk.