Vegan vanilla avocado ice cream

There’s nothing that can refresh you on summer days like tasty, creamy ice cream. One such is this vegan one, which I made of avocado and vanilla. I used coconut milk instead of regular, and instead of regular butter, I used cashew butter. Look below for the recipe.

Preparation time: 30 minutes for preparation and 2-3 hours for freezing
Servings: 6-8

Ingredients:
1 l unsweetened coconut milk
¼ cup cashew butter
1 small avocado
¼ cup agave syrup
¼ cup coconut sugar
1 tbsp vanilla extract or seeds of 1 vanilla stick (as desired)
1 tbsp olive oil

Decoration:
Almond flakes
Fresh mint leaves
Strawberries

Instructions:
1. Mix all ingredients in a blender and blend until creamy and smooth.
2. Pour the resulting mixture into a previously frozen bowl and put it in the freezer to set and freeze for about 3 hours.
3. Take the ice cream out before consuming it and leave it at room temperature for about 45-60 minutes before serving.
4. Decorate with almond flakes, fresh mint leaves, and strawberries.
5. Serve and enjoy.