"Eureka!" I thought, "another gluten-free lacto-free pudding for my poor friends whom life has dealt a cruel hand. There's a light at the end of the desert devoid tunnel!"
I can only conclude that these vegans had been munching on grated carrot for so long they had forgotten what ice cream actually tastes like.The odd thing was that despite being blended none of the favours mixed together: there was a hint of mint, an aftertaste of coconut and a general air of vegetabliness one looks for in gazpacho but not in ice cream. I thought that it made four healthy (small) portions but the only thing that kept me going through the weird half consumed was the chocolate.
The supportive comment from my taster when asked what it needed was, "not to be made from avocado". He then left the ice cream to melt, put it through a sieve and salvaged the chocolate, panning for gold.
If you know a vegan you don't particularly like, blend together the following ingredients:
2 ripe avocados
2tbl spoons coconut oil
3 tbl spoons raw (or otherwise) honey
1/2 glass lacto-free (eg almond) milk
2 caps mint essence
Then add a packet of chocolate (fake) chips and freeze for at least two hours.