Mango Avocado Ice Cream By Catherine Chionh
150ml almond milk(maybe substitute with soy milk or milk)
Condense milk or honey to taste(I didn't use any)
Blend mango and avocado with milk in blender until smooth.
Scoop the purée into ice tray and freeze overnight(or at least 4hours)
Put frozen purée cubes into blender and blend on high.
Serve and enjoy!