Halve the avocado and scoop the pulp in a bowl.

Very ripe avocados work best! Add coconut milk, mint, powdered Erythritol and stevia.

I keep my coconut milk in the fridge, so it creamed but it's not required in this recipe.

Use the whole can - the cream and the water.

You can use heavy whipping cream or almond milk instead of the coconut milk.

Add vanilla (and optionally mint extract, ideally spearmint) ...

Adding alcohol-based extracts prevents the ice-cream from getting too hard.

...

and blend until smooth.

Place the mixture into the ice-cream maker and process according to the manufacturer's instructions.

It may take anything between 30-60 minutes depending on your ice-cream maker.

If you don't have an ice-cream maker, freeze the coconut milk (or cream) and blend with the rest of ingredients (apart from the chocolate chips).

Then, add the chocolate chips and mix with a spoon.

Meanwhile, chop the dark chocolate into small pieces or use chocolate chips.

When the ice-cream is done, add the chocolate and mix with a spatula to distribute it evenly.

Place in the freezer for 30-60 minutes if the ice-cream is too soft.

Ice-cream straight from the freezer may be too hard but you know the trick.