Recipe & photography: Emma Galloway
The addition of avocado lends a natural creaminess to these barely sweet lime-kissed ice blocks. To make these vegan, use brown rice malt syrup in place of the honey (add 1‒2 tablespoons extra as it’s not quite as sweet). This recipe can be easily halved to just make 6, if you like.
2 large perfectly ripe avocados
400ml tin good quality coconut cream
4 tbsp honey
juice of ½ lime
Place the avocado flesh, coconut cream, honey and lime juice into a blender and blend on high until smooth. Transfer to ice block moulds, insert wooden sticks and freeze 4 hours or overnight. Run moulds under warm water to help release ice blocks.