Avocado Yoghurt Ice Cream with Dates, Pistachios and Parsley

Name: Avocado Yoghurt Ice Cream with Dates, Pistachios and Parsley
Yield: 4 servings
Ingredients: 2 Ripe avocados; 2 Ripe bananas; 200 g Turkish yoghurt; 2 tbsp honey; 1 tsp Spirulina powder; 4 dates; 2 tbsp pistachios; 1 tbsp Chopped LeaF fresh parsley

Thick yogurt ice cream with avocado and banana. Enjoy, finished with the sweet and crunchy mix.

Instructions

Step 1

Peel and slice the bananas. Leave in the freezer for at least 3 hours.

Step 2

Peel and destone the avocados. Cut them into pieces and mix with the banana,

Step 3

Turkish yogurt and honey. Mix half of the mixture with the spirulina powder, and put the other half to the side.

Step 4

Then roughly stir the two mixtures so that they are layered.

Step 5

Portion out the mixture into dishes and put them in the freezer for about 1 hour.

Step 6

Chop the dates and pistachios. Sprinkle them and add parsley when serving.

Enjoy!

Ingredients

Ripe avocados	2
Ripe bananas	2
Turkish yoghurt	200 g
Honey	2 tbsp
Spirulina powder	1 tsp
Dates	4
Pistachios	2 tbsp
Chopped LeaF fresh parsley	1 tbsp

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