Mint Chocolate Chip Ice Cream

An easy upgrade to the traditional avocado ice cream! This mint chocolate chip ice cream has the texture and consistency that y'all will surely love. Dairy-free, vegan, and gluten-free! No bananas needed.

Course Dessert

Cuisine American

Keyword healthy dessert, ice cream, vegan ice cream

Prep Time 5 minutes

Freezing Time 4 hours

Total Time 4 hours 5 minutes

Servings servings

Calories 290kcal

Equipment

loaf pan
blender (see our review - best smoothie makers)

Ingredients

1 1/2 medium ripe avocados halved, pitted, and peeled
1 14- ounce can full-fat coconut milk refrigerated overnight
3 tablespoons maple syrup
2 tablespoons lemon juice
8-10 large mint leaves
1/4 cup dark chocolate chips

Instructions

Refrigerate an empty loaf pan for at least 30 minutes or up to 24 hours.
Place the flesh of avocados in a high-speed blender.
Scoop out the solid part of the coconut milk and add it to a blender. Feel free to save the liquid part of the coconut milk for another recipe like a smoothie.
Add in the maple syrup, lemon juice, and mint leaves. Blend until smooth and creamy. Manually mix chocolate chips using a spatula or spoon.
Transfer the mixture into the chilled loaf pan. Distribute evenly and flatten it out using the back of a spoon. Cover it tightly with cling wrap and freeze for at least 4 hours or overnight.
Soften for 10 to 15 minutes at room temperature before serving. Enjoy!

Notes

This ice cream is best consumed within 48 hours.
Do not substitute full-fat coconut milk with lite coconut milk or coconut milk powder. Lite doesn’t give enough fat and coconut milk powder isn’t creamy enough which leads to an icy ice cream instead of a smooth one.
Likewise, it’s also important to cover your finished ice cream as per the instructions above. Not only does this step prevent avocados from browning, but it’ll also prevent ice crystals to form. I’m pretty sure you don’t want to bite on some small ice chunks when you’re eating your ice cream!

Nutrition