Avocado Mint Chocolate Chip Ice Cream
Avocado Mint Chocolate Chip Ice Cream is going to become your new favourite summer treat. This no churn vegan ice cream is also dairy free and made with coconut milk. This healthy ice cream is easy to make, even without an ice cream maker.
Servings: 8 servings
Calories: 328kcal
Ingredients
- 3 ripe avocados flesh only
- 1 1/2 cups full fat coconut milk
- 1/2 cup packed, fresh mint leaves or more depending on how minty you want it to be
- 1/4 cup honey or maple syrup use maple syrup for vegan
- 1 tablespoon organic vanilla extract
- 3/4 cup dairy and soy free chocolate chips plus a little more for garnish if you wish
Instructions
- Add all of the ingredients, except your chocolate chips to your Vitamix blender and blend well until smooth.
- Stir in the chocolate chips.
- Transfer the ingredients into a freezer proof bowl (I used a bread pan) and spread evenly with a spoon or knife.
- Sprinkle a few more chocolate chips on top.
- Place in the freezer for 3-4 hours (until frozen).
- Remove from the freezer, and let sit until it softens to your desired texture (this will depend on how long you freeze it as well).
- Serve and enjoy!
Notes
Like all homemade ice cream, check the texture as it freezes until it is at your desired texture. It will need to defrost some before serving, especially the longer it sits in the freezer.
Nutrition
Calories: 328kcal | Carbohydrates: 27g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 483mg | Fiber: 6g | Sugar: 17g | Vitamin A: 230IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 3mg