Avocado and Mint Ice Cream


2 large avocados, skin and seed removed
1/4 honey dew melon, skin and seeds removed, diced
Juice of 1 lemon
3/4 cup sugar (optional)
1 bunch mint, leaves removed
1/2 cup natural yoghurt
2 egg whites, whipped until peaks are formed


Using a blender or food processor, blend the avocados, honey dew melon, lemon juice, sugar, mint and yoghurt until velvety smooth. Fold in the whipped egg whites and pour into a terrine dish, loaf pan, or plastic freezer storage container and freeze for 6 hours or overnight. Remove from the freezer 10 minutes before serving Turn out of the container and cut into desired shape (rectangular, wedges or triangles) and serve with fresh seasonal fruit

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