Avocado Mint Ice Cream with Grilled Pineapple - alive magazine

Ingredients

• 1 - 14 oz (398 mL) can coconut milk
• 2 Tbsp (30 mL) melted coconut oil, divided
• 3 Tbsp (45 mL) agave nectar or maple syrup
• 1 large, ripe avocado, peeled and pitted
• 3/4 cup (180 mL) lightly packed spinach leaves
• 1/4 cup (60 mL) lightly packed mint leaves, plus extra for garnish (optional)
• 1/4 tsp (1 mL) lime zest
• 1 Tbsp (15 mL) vanilla extract
• 1 cup (250 mL) ice cubes
• 1 ripe pineapple, trimmed and peeled
• 1 cup (250 mL) fresh blackberries or raspberries, for garnish (optional)