Decadent avocado brownie with easy avocado ice cream

SERVES: 6

Ingredients BROWNIES:

2 x 250g ripe avocados, halved lengthways and deseeded

2 tbsp lemon juice

200g dark chocolate, chopped

1 ½ cups caster sugar

4 eggs, lightly beaten

1⁄3 cup cocoa powder, sifted

3⁄4 cup plain flour, sifted

¼ tsp baking powder

Icing sugar, for dusting

Strawberries, halved, to serve

AVOCADO ICE-CREAM:

1 litre vanilla ice cream

1 just-ripe avocado, halved lengthways

1 tbsp lemon juice

Method BROWNIES:

Preheat oven to 180C/160C fan-forced. Grease and line a 20cm square cake pan with baking paper.

Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth.

Scoop avocado flesh into a large bowl and add lemon juice.

Using a stick blender, blend avocado until smooth (it is important to not have any lumps).

Add sugar, eggs, cocoa, flour, baking powder and chocolate to avocados. Mix until well combined. Pour mixture into prepared pan. Bake for 25 minutes or until just set. Allow brownie to cool completely in pan.

AVOCADO ICE CREAM:

Place ice cream into a bowl and stand at room temperature until just softened.

Scoop avocado flesh into a bowl; add lemon juice and mash until almost smooth.

Stir avocado through ice cream until just combined. Spoon into an airtight container.

Freeze for 3-4 hours or until ready to serve.