Apricot Nice Cream
- 10 Apricots (stoned)
- 1 Mango (stoned and peeled)
- 1 banana (peeled)
- 2 tbsp coconut milk
- 1,5 tbsp agave syrup
8-12 hours before serving:
Cut Apricots, Mango and Banana into big chunks.
Place the fruit in a freezer-safe container and freeze.
Refrigerate the coconut milk.
30 minutes before serving:
Blend all the ingredients until creamy. During the process, scrape down the sides of the blender bowl, as needed.
Place the Nice Cream in the freezer for 10 more minutes, to make it a bit firmer.
Top with maple syrup, almonds, coconut flakes and more fresh fruit.