Ingredients

2 cans, 410ml Angel Kremdensada, chilled overnight

1 ½ cup ripe avocado puree

1 cup diced ripe avocado, optional

few drops of green food coloring, optional

2 packs, 210g honey graham crackers

2 pieces 1 1 ½ inch x 5.8inch rectangular container with cover

aluminum foil

Procedure

1. In a bowl, whip the Angel Kremdensada until light and fluffy. Add the avocado purée, diced avocado, and food coloring, then continue beating until well combined. Divide the cream mixture into two portions.

2. To assemble, arrange 6 graham crackers in a single layer at the bottom of a container. Pour the cream mixture over the crackers and spread evenly using an offset spatula.

3. Place another 6 graham crackers on top to form a sandwich. Cover the container with a lid and freeze overnight. Repeat the process to make two containers or 12 ice cream bars.

4. Remove the frozen mixture from the container and cut into 6 portions using a sharp knife. Wrap each bar in aluminum foil and freeze again until ready to serve.