Chocolate-hazelnut ice cream with avocado

Chop hazelnuts (100 g) in a blender. Pre-roast the nuts in the oven at 60–90 °C.

Add coconut cream (2 tbsp), coconut milk (150–170 ml), and a ripe avocado (1 medium-sized). Blend again.

Stir in cocoa powder (2 tbsp), cinnamon (1/2 tsp), and stevia to taste. Blend until smooth.

Transfer the mixture into portioned cups or one large glass container.

Place in the freezer until set.

Before serving, sprinkle the ice cream with cocoa powder.