No-churn avocado, banana, ginger & cacao ice cream

Cut the avocado flesh into chunks, put into a large freezer bag or sealable container, then squeeze over the lemon juice. Peel the bananas, then break into chunks and add to the avocado. Seal and put in the freezer for at least 2 hours, or until frozen.

Once firm, empty the bag or container into a food processor. Add the stem ginger with its syrup, the cacao powder and agave or maple syrup.

Blitz until smooth, then transfer to a freezerproof container, cover and freeze for a 6-8 hours, until firm but easily scooped. Or freeze for up to 1 month.

Let the ice cream sit at room temperature for 15 minutes. Carefully cut into chunks and add to a food processor. Process with a little milk alternative, if you like, until smooth and serve.