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Mint Chocolate Chip Avocado Ice Cream

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Avocado Ice Cream has only a few ingredients, and no ice cream machine is needed. It’s creamy, refreshing and healthier than normal ice cream. It’s the perfect treat on a summer day.

The first time I ever had avocado in a dessert was nearly two decades ago when some vegan friends served me the most decadent and delicious chocolate mousse I’d ever eaten. I was astounded that such a thing could have fit into their diet, and when I asked how they’d managed to get such a creamy consistency with non-dairy milk, I was flabbergasted to find out that there was no milk of any kind. The “cream” was actually avocado!

I couldn’t have imagined the strange green fruit that I’d only ever had on my California club sandwich being used for such a fancy pudding. But from that moment, I was a fan.

Since then, I have seen avocado used in all sorts of delightful desserts, reimagined in ways that bewitch the senses and bring joy to foodies everywhere. But none have caught my fancy quite so much as this mint chocolate chip avocado ice cream. It is one of the simplest no-churn ice creams you can make, and it feels like one of those “so wrong it’s right” sort of ideas that you can’t help but want to try.

What Does Avocado Ice Cream Taste Like?

It’s easy to raise an eyebrow when hearing about avocado ice cream for the first time. After all, it’s not exactly known for its sweetness. Truthfully, avocado has a more mild flavor, taking on whatever you use to season it. Add salt and pepper, and you’ll bring out its savory side. But add some sweetener, and you’ll introduce a whole new flavor profile.

In this recipe, we’ll introduce some coconut, lemon and maple flavors, as well as the obvious mint and chocolate. The combination is out of this world. The avocado itself adds the creaminess rather than any true flavoring.

Isn’t Frozen Avocado Gross?

Ew, right? I know, I know. I’ve seen the reviews. Some people suggest freezing avocado to keep it fresh, but it totally destroys the texture and makes it really gross. It’s pretty much only good for using in – well, smoothies. Which is kind of perfect really. What is a smoothie but a slightly defrosted bit of ice cream?

Look, you’ll have to trust me on this. Frozen avocado has very few uses as far as I’m concerned. Chop it up and freeze for smoothies if you drink them. They add some healthy fats and help smooth out otherwise chunky shakes. But if you’re not going to eat your avocados fresh, your best bet is to turn them into avocado ice cream.

Can I Use Peppermint Extract?

Sure you can. I have seen plenty of recipes that do. But I hope you’ll give the fresh leaves of this recipe a try. First – it’s healthier. Fresh is always a better option if you can get it. And second, I find that it’s difficult to get the exact right amount of peppermint extract. Too little, and it’s barely there, defeating the purpose. Too much, and you may as well have added a tube of toothpaste. It just becomes nothing but mint.

Plus, if you add even just a tiny bit too much, you can get a sort of chemical aftertaste that ruins the experience. With fresh mint leaves, you’ll never have that aftertaste.

Do I Have to Use Maple Syrup?

Nope. I think maple tastes the best, but if you’re allergic or just don’t like it, you can try agave nectar, honey or even a simple sugar syrup. I think a thicker syrup works the best, however, you can add extra banana to thicken if you need to.

You’re also welcome to leave out the extra sweetener all together if you prefer.

What if I’m Allergic to Coconut?

This might not be the recipe for you. There may be a substitution you could make, such as aquafaba, perhaps, but I can’t guarantee it would work, and I don’t want to make promises. It might even be worth trying to leave it out all together, though I have never done so. If you do, please let me know, as I’d love to find out!

How to Make Mint Chocolate Chip Avocado Ice Cream

Ingredients

  • 14 oz can full-fat coconut milk refrigerated overnight
  • 2 ripe avocados halved, pitted and peeled
  • 1 ripe banana
  • 3 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • 8-10 large mint leaves
  • 1/2 C mini chocolate chips

Instructions

Chill a loaf pan in the refrigerator for at about 30 minutes. I always suggest this for any no-churn ice cream, as it just helps it to begin the process of setting up. Plus it’s not such a shock when you place it into the freezer.

In a high-speed blender, add the peeled and pitted avocados.

Scoop out the solid part of the coconut milk into a blender, and save the liquid part to use in another recipe (like a smoothie). I also like using the coconut water in cocktails and mocktails! Just beware certain… digestive issues that may arise. Use sparingly.

Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy. Be sure to luxuriate in the aroma. Maybe it’s just me, but the smell is just divine.

Stir in the chocolate chips. I like to use mini chocolate chips, but I have also been known to use dark chocolate shavings and chopped bars, as well. And if you use vegan chocolate, this whole thing becomes vegan friendly rather than simply vegetarian.

Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.

For best results, let soften for 10-15 minutes at room temperature before serving. If you try to scoop it before it has had a chance to thaw a bit, it can come out kind of chunky and weird. Be aware.

Of course you can serve in a bowl or on a cone if you prefer. It doesn’t drip quite like an normal ice cream cone. As such it’s nice for little hands. I’ve even seen it placed into popsicle molds and done that way, though I haven’t had good luck with it myself.

It is a delightful late night snack, to that I can attest. And if you share it with your littles, after bed time on a rainy evening, they will think it the height of impropriety and it will become a core memory, locked forever in their minds as that time mom woke them up just to fill them will a scrumptious treat when their siblings were in bed.

And in all of this, not a hint of bad behavior to be had. Ah well. We can’t have everything.

Mint Chocolate Chip Avocado Ice Cream
Yield: 2 servings

Mint Chocolate Chip Avocado Ice Cream

Prep Time: 5 minutes
Additional Time: 4 hours
Total Time: 4 hours 5 minutes

Avocado Ice Cream has only a few ingredients, and no ice cream machine is needed. It’s creamy, refreshing and healthier than normal ice cream. It's the perfect treat on a summer day.

Ingredients

  • 14- ounce can full-fat coconut milk refrigerated overnight
  • 2 ripe avocados halved, pitted and peeled
  • 1 ripe banana
  • 3 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • 8-10 large mint leaves
  • 1/2 C mini chocolate chips

Instructions

    1. Chill a loaf pan in the refrigerator for at about 30 minutes.
    2. In a high-speed blender, add the peeled and pitted avocados.
    3. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie).
    4. Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
    5. Stir in the chocolate chips.
    6. Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly.
    7. Place in the freezer for at least 4 hours or overnight.
    8. For best results, let soften for 10-15 minutes at room temperature before serving.

Notes

Replace maple syrup with honey or agave nectar if preferred.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 716Total Fat: 46gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 46mgCarbohydrates: 84gFiber: 22gSugar: 51gProtein: 9g

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