1. Scoop the flesh from the avocados, and place them into a high-speed blender or your food processor.

2. Using a spoon, scoop out the solid coconut cream from the top of the can and place into a ½-cup measuring cup. Top it up with coconut liquid and add it to the blender. Reserve the remaining coconut liquid for another use. Add banana, lemon juice and honey. Process until smooth. Spoon into a loaf tin or freezer-safe container and swirl chocolate through. Cover surface with plastic wrap. Freeze for 1-2 hours or until firm.

3. Garnish with mint leaves and extra chocolate.

Dan Dumbrell discovered his love for cooking eight years ago when he moved out of home. Growing up in Sydney’s southwest with Chinese and Australian roots, he loves blending East and West in his dishes, inspired by his mum’s Guangzhou background.

Dan dreams of launching a food truck in the Southern Highlands of NSW, sharing his unique fusion cuisine. He learned to cook from YouTube and looks up to chefs like Kylie Kwong and David Chang.

With a PhD in Health Information in Social Media, Dan works at the University of NSW Ageing Futures Institute. He married his Scottish husband Paul in 2020, and they enjoy culinary adventures together. When he's not in the kitchen, Dan loves hitting the gym, gardening, and hanging out with friends and his toy poodles, Bella and Harry.

Always evolving in his cooking style, Dan is passionate about sharing his love of food with everyone.