Ice Cream Bread

Ingredients:

• 2 cups of vanilla ice cream
• 1 1/2 cups of all-purpose flour
• 1/2 cup of mini chocolate chips
• Sprinkles

Direction:

Preheat oven to 350 degrees

Soften ice cream so that it is not completely frozen and can mix.

Mix ice cream, flour and chocolate chips until thoroughly incorporated.

Grease and flour bread pan.

Pour mixture into pan and coat top with sprinkles.

Bake for 45 minutes or until knife come out smooth.

Rest for 30 minutes before removing from pan.

Avocado Mango Salad

Ingredients:

• ½ cup finely chopped parsley
• ¼ cup peanut or canola oil
• ¼ cup fresh lime juice
• 2 tbsp. fresh orange juice
• 1 jalapeño, stemmed, seeded, and minced
• Kosher salt and freshly ground black pepper, to taste
• 2 ripe mangoes, peeled, pitted, and cut into ¼″ cubes
• 2 ripe avocados, pitted, peeled, and cut into 1″ chunks
• 1 small navel orange, peeled and cut into segments
• 2 tsp. unsweetened shredded coconut (optional)

Directions:

Whisk together 6 tbsp. parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine; cover with plastic wrap, and refrigerate to meld flavors, about 1 hour.
 
To serve, transfer avocado salad to a serving bowl; halve orange segments crosswise, and lay over salad. Sprinkle with remaining parsley, and coconut if using. Serve chilled.