Preparation (Almond and Cherry Layer):

1. Scoop the avocado flesh into the food blender. Drizzle a small squeeze of lemon juice over to prevent the flesh from turning brown.

2. Add coconut milk, icing sugar and vanilla powder. Blend on high speed till it becomes a thick smoothie.

3. Whisk the aquafaba till soft peak forms. Fold the smoothie into the whisked aquafaba.

4. Add almond flakes and diced cherries into the mixture and fold gently till they are well distributed.

5. Pour into an 8” round baking tin. Layer the top with cling wrap. Put it in the freezer to firm up.

Preparation (Chocolate Layer):

1. Pour 100ml of coconut milk into a small pot and warm it up over the stove. Add the cocoa and chai masala powder into the warm milk. Stir till they are combined into a smooth paste.

2. Repeat Step 1 for the avocado.

3. Add the icing sugar, chocolate paste and the remaining 200ml coconut milk. Blend on high speed till it become a thick smoothie.

4. Whisk the aquafaba till soft peak forms. Fold the chocolate smoothie into the whisked aquafaba.

5. Take the frozen almond and cherry ice cream layer from the freezer. Remove the cling wrap. Pour the chocolate cream mix onto the frozen layer. Cover the top with cling wrap and put the cake back in the freezer till the second layer solidifies.

When ready to serve, with the cling wrap removed, tilt the baking tin upside down on a plate. Run a hot towel along the side of the tin. Boil some hot water in a small pot and place the pot briefly in the tin. Lift the tin carefully to dislodge the ice cream cake. Layer the top with toasted coconut flakes to finish off.