Ice-Cream and Giggles

This was inspired by my favourite summertime drink: the mango mint frappe. Made during those hot summer days, when mangoes are fresh, cheap and abundant, when paired with ice, water and mint, the mango frappe is extremely refreshing. My love of this drink really cannot be understated! So today, while the days grow colder and mangoes can no longer be bought fresh, I decided to make a sorbet form of my favourite drink with the only mango I can get my hands on: frozen mango. I followed the same measurements as my raspberry sorbet, so only mango, mint and coconut water were used, though I did add a dash of arrowroot powder as I am still experimenting a little with it, but still,  no added sugar! Super healthy, super refreshing! For those wondering, I bought the frozen mango from Coles.

You will need:

2 cups of frozen mango
1/4 cup coconut water
1 handful of fresh mint
1 tsp arrowroot powder.

1. Combine all the ingredients in a food processor.
2. Pour into a metal tray, cover with glad wrap.
3. If you used frozen mango: the mix should be ready to serve with an ice-cream scoop after 45 minutes or so of hardening. If you used fresh mango, follow the normal method, of whisking every 30 minutes until ready.

So today I did a lot of experimenting: one, I decided to use arrowroot powder in the ice-cream, as it helps to thicken the mixture and soak up the ice-particles that form in the ice-cream. Secondly, I decided to include avocado: for one thing, the ice-cream is mint flavoured and I wanted it to be a beautiful green colour, and moreover, avocado is meant to be a good ice-cream base, like coconut cream and banana, though I have never been brave enough to try it. I am not sure whether it was the arrowroot powder or the avocado, but this turned out to be one of the best ice-creams I have made, from the texture and creamy-ness of the ice-cream. However, I think it needed a bit more mint (fresh or otherwise) in the ice-cream as I found the avocado flavour a bit overpowering. What do you think? Does anyone have any tricks for eliminating the avocado flavour? I'll post the recipe here, but be warned about the strength of the avocado! You might need to tweek the recipe a little.

You will need:

1 x 400 ml can of coconut cream (pour out the water)
1 ripe avocado
1/2 tsp vanilla essence
1/2 tsp (or more) or peppermint extract
3 tbsp maple syrup
1 tsp arrowroot powder
1/3 cup vegan choc chips
1/3 cup cacao nibs

optional: green food colouring (if your ice-cream doesn't get that beautiful green colour from the avocado)
1. In a food processor combine all the ingredients, minus the choc chips and cacao nibs. Taste: if it needs more mint, add some until you are happy with the flavour. At this point add some food colouring if you think it needs it.
2. Pour the mix into a metal tray, and stir in the choc chips and cacao nibs. Cover with glad wrap and place in freezer.
3. Stir every 30 minutes until ready to serve.