Tori Brooke is a plant-based dessert hustler from the south coast of Australia. She aims to inspire more people to eat locally, live simply, love internally and feel amazing. Tori has shared a few of her favourite plant based delicacies with us, including this Instant Avocado Ice Cream and Ginger Coconut.
PLANT BASED | REFINED SUGAR FREE
1 Frozen Avocado
1 Frozen Banana
1 Cup Full Fat Organic Coconut Cream
1 Teaspoon Fresh Grated Ginger (Optional)
1 Teaspoon Vanilla Beans
1 Cup Coconut Flakes
½ Teaspoon Fresh Grated Ginger
Cut up and freeze banana and avocado the day before.
In a small skillet over medium heat lightly toast coconut flakes and grated ginger. Set aside.
Blend all the ice-cream ingredients in a high speed blender until completely smooth (should be super creamy and soft serve like).
Scoop your mix in two bowls and top with the ginger coconut or place in a freezer proof container until desired (freezes for 1-2 weeks).