Instructions

1. In a food processor or blender, blitz the mint leaves and avocado to a smooth puree and set aside.
2. Shake the coconut milk then pour into a large bowl. Whisk until there are no lumps, then whisk in the puree. Cover the bowl and let sit for 1 hour at room temperature.
3. Strain the mixture through a double layer of muslin into a large bowl. Discard the pulp. Whisk in the erythritol or stevia.
4. Pour the new mixture into the ice cream maker and churn according to your machine’s instructions.  Just before switching the machine off, add the chocolate.
5. Transfer the ice cream into a freezer container and store covered.