Three tasty ice cream treats

Pistachio and avocado ice cream

Ingredients:

• 3 cups of seeded watermelon
• 400ml of coconut milk
• 2 tablespoons of honey (or maple syrup)
• 150g shelled pistachio kernels
• 1 medium ripe avocado (about 160g)
• Sea salt

Method:
1. Place the pistachios into a food processor and grind to a fine powder. Then add the avocado, coconut milk, honey (or maple syrup) and a pinch of salt and blend until thick and creamy. Add salt to taste.
2. Transfer into a container and refrigerate until stiff, usually for about four or five hours.

Hummus, tahini and cocoa ice cream
Ingredients:

• 3 cups seeded watermelon
• 1 ½ cups of chickpeas (1 can – pre-cooked)
• 1/4 cup tahini
• 1/4 cup maple syrup or agave syrup, to taste
• 1/2 cup cocoa powder (Dutch process or dark chocolate, if desired)
• 1 teaspoon of vanilla extract
• 1 pinch of salt (or to taste)

Method:
1. Drain the chickpeas and place into a food processor with the rest of the ingredients. Blend to a creamy consistency, adding water if necessary.
2. Transfer into a container and refrigerate until stiff, usually for about four or five hours.

Coconut and mango ice cream

Ingredients:

• 1 or two overripe mangos
• 1 can of full-fat coconut milk or 400ml of milk
• 1 to 2 tablespoon of honey depending on the sweetness of the mangoes (or use a little maple syrup if you prefer)
• 1 teaspoon of vanilla extract

Method:
1. Combine the ingredients into a food processor or blender until smooth and creamy.
2. Transfer into a container and refrigerate until stiff, usually for about four or five hours.