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Recipe Instructions:

Ingredients

2 cups sliced bananas (about 2; 10 oz/284 g total)
1 ½ cups (7 ½ oz/214 g) strawberries (quartered)
1 medium avocado (peeled, pitted, and diced)
1 teaspoon vanilla extract
2 teaspoons honey

Instructions
Line a small baking sheet with parchment paper and spread the bananas and strawberries on it in a single layer. Freeze until solid, about 2 hours.
Place the frozen fruit along with the avocado in a food processor and blend until smooth. Stop and stir with a spatula if the fruit is clumping up.

When almost done drizzle in the extract and honey.
Once completely smooth, scoop and serve immediately or freeze for up to 4 weeks.
Allow the ice cream to sit at room temperature for 15 minutes before scooping as it can tend to be hard straight from the freezer.