Step 1

Peel and slice the bananas into chunks, and place on a parchment lined baking tray. Peel and dice the avocado, and add to the baking tray. Freeze for at least 2 to 3 hours.

Step 2

Add the frozen bananas, frozen avocado, almond milk, peppermint extract and vanilla extract to a high-powered blender or food processor. Blend for one minute, or until smooth. If your blender has a tamper, make sure to use that.

Step 3

Add the chopped chocolate to the blender and either stir together (if you'd like to keep big chunks of chocolate - my preferred method) or pulse a couple of times (to get small flecks of chocolate).

Step 4

Serve immediately for a soft texture or place in a loaf pan and freeze for a couple of hours for a firmer texture.