Mint Chocolate Chip Ice Cream

1. Peel, pit, and halve avocados. Finely chop mint.

2. Add avocado, mint, coconut milk, sucanat, and mint extract to a food processor or blender.

3. Score the vanilla bean with a sharp knife down the length, flay open, and scrape the tiny black seeds into the blender. Blend until smooth.

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

5. While you are waiting, finely chop 1/2 of the chocolate chips. When the ice cream is nearly done, add all of the chocolate and mix with a spatula to distribute evenly.

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

7. Enjoy immediately, or transfer into single-serving containers and keep in the freezer.