Avocado & chocolate ice cream

Ready, set, spoon up!
Avocado & chocolate ice cream
125 g dark chocolate
1 avocado
4 tbsp. agave syrup
2 tbsp. coconut oil
3 tbsp. cocoa powder
Half a banana
1 tsp. lemon juice
300 ml almond milk
Melt the chocolate in a water bath and leave to cool slightly.
In the meantime, place the avocado, agave syrup, coconut oil, cocoa powder, banana, lemon juice and almond milk in a blender and purée briefly.
Place the mixture in a bowl and slowly fold in the chocolate.
Place the chocolate and avocado mixture in an ice cream machine and prepare according to the instructions. It will take approx. 15-20 minutes for the mixture to freeze into ice cream. Alternatively, freeze the ice cream mixture in the freezer for 6-8 hours. Stir occasionally to achieve a creamy consistency.
Scoop the finished ice cream into cones and enjoy.