Step 1

If your coconut milk has the solids and liquids separated, pop it in a quick water bath until everything just comes together. Be sure it's back at room temp before blending.

Step 2

Add coconut milk, avocado, vanilla extract, peppermint extract, lemon juice, salt and sweetener to a blender (immersion blenders work amazing here!) and blend until creamy smooth. Adjust sweetness and minty-ness to taste.

Step 3

Place in a sealable container (or fat bomb moulds!) and freeze until set, about 2 hours (less for the mini bombs). If freezing overnight, leave out at room temp for 10-20 mins before indulging.

Step 4

Please note that 1 batch is 1-2 servings, but feel free to double (or triple!) using the recipe card.