Your kid will love it! This is a very large serving and probably better if shared between two. I used a 400ml mason jar from Weck. The color is awesome and the avocado stars are fun to look at. Topped with a huge mountain of chocolate, it's the best ice-cream mug ever. Perfect for a birthday!

Ingredients – PINK

• 1 fresh pink pitaya or 2 pack frozen (200g)

• 5 frozen bananas

• Splash of plant-based milk if needed

Ingredients - CHOCOLATE

• 4 frozen bananas

• 1 tbsp maple syrup

• 2 tsp raw cocoa powder

• A dash of plant-based milk if needed

• 2 tsp raw cocoa nibs

TOPPINGS

• 1 tbsp raw cacao nibs

• 1 avocado, with no brown spots – not too ripe

Method

1. Take the bananas out of the freezer and let them thaw a little while you prepare the avocado. 

2. First peel the avocado and slice it. Then make at least 7 stars with a star cutter. Put them aside and get your glass ready. 

3. Blend all ingredients for each layer separately in your blender until they are creamy, except for the cocoa nibs in the chocolate cream. Be patient, the blender takes time. If it's too heavy for the blender wait a little longer until the banana has defrosted more, or add a dash of milk. But be careful: if it's too fluid, there's no going back. 

4. Once the chocolate cream is done, add the cacao nibs and blend for 30 seconds – so that they stay crispy. 

5. Now hold your glass jar slightly at an angle and place the avocado stars on the inside of the glass. Then fill in the pink layer very slowly. 

6. Now pile on the chocolate cream. Add cacao nibs as toppings – done!