Mint Chocolate Chip Avocado Ice Cream
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Vegan Mint Chocolate Chip Avocado Ice Cream has only 5 ingredients and no ice cream machine is needed. It’s creamy, refreshing and also healthier.
Let’s move quickly to the important things and by important things I mean this amazing Avocado Ice Cream that I just can’t wait to share with you all!
You see, when it comes to desserts I am an ice cream enthusiast, I will ALWAYS choose the ice cream. I just can’t help myself, and quiet frankly, I don’t want to help myself. Ice cream to me is its own food group, and should I say the most AMAZING food group.
It seems that baby S (my adorable son Sebastian) has the same unconditional love for ice cream. I don’t want to starve the child from the beauty of enjoying an ice cream, so we made together this delicious Mint Chocolate Chip Avocado Ice Cream that also happens to be vegan.
Baby S loves to help in the kitchen, and he knows that he should not touch the food, because mommy “made it nice” to take a photo. Its quiet hilarious how he hangs out patiently by my side and says that he is also taking pictures.
The Avocado Ice Cream was a huge success, especially since it’s no churn, you don’t need an ice cream machine to make it and it only has 5 ingredients. It takes just a few minutes to combine all the ingredients, do a few quality taste checks and pop it into the freezer.
Baby S had lots of fun stirring in the chocolate chips and licking the spatula clean. The Avocado Ice Cream naturally has a beautiful and vibrant green color that he absolutely loved.
The Avocado Ice Cream is incredibly creamy and smooth, no one would ever suspect that its vegan. Full fat coconut milk adds a nice tropical touch and extra creaminess. I am a huge fan of the mint chocolate chip flavor and so is Baby S, so we added a little mint extract and a lot of vegan chocolate chips.
Like I mentioned before, this Vegan Mint Chocolate Chip Avocado Ice Cream is very easy to make, all you need is a high speed blender, even a food processor will work. All the ingredients get blended, except chocolate chips, which you have to stir in after and you are done. Put it in the freezer and patiently wait for it to freeze.
This ice cream tends to get very hard in the freezer, so before you try to scoop it and serve it, leave it on the counter at room temperature for 10-15 minutes. Patience is key to enjoy a delicious, smooth and creamy ice cream.
Creamy and crunchy from the chocolate chips, with a beautiful mint flavor, this avocado ice cream is not overly sweet and it’s very refreshing!
- 3 large ripe avocados
- 2 cans (14 ounces each) of full fat coconut milk
- ¾ or 1 cup maple syrup, depends on how sweet you prefer it
- ½ teaspoon mint extract
- 1 cup vegan chocolate chips
- The day before making the ice cream, place the cans of coconut milk in the fridge overnight upside down. Plan in advance, as this is a very important step, it will segregate the coconut cream from the coconut water.
- Cut the avocados in half, remove the pit and spoon out the avocado flesh into a food processor or high speed blender.
- Turn the cans of coconut milk upside down, and open them, the hard coconut cream will be on top now.
- Spoon out the coconut cream into the blender and save the remaining coconut water for a smoothie or drink it.
- Add maple syrup and mint extract to the blender and blend on medium high speed until fully combined and smooth, about 3-4 minutes.
- Pour the ice cream mixture into a freezer safe bowl, stir in the chocolate chips, cover the top with plastic wrap, close the bowl and place in the freezer for 6 hours or overnight.
- Before serving, let the ice cream stand at room temperature for 10-15 minutes.
- Enjoy!
Just check how creamy it looks, and the best part is that you can indulge in it guilt free!
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You have no idea how badly I want this ice cream right now!!
This recipe is proof that avocados are simply amazing! Im DROOLING!
Ew, gross. Close your mouth!
-going to try this recipe tonight! ingredients were expensive 🙁 but organic and fair trade 🙂
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Whereis the nutritional information? Could you use light coconut milk?
Hi Lynn, I can’t provide nutritional info as I am not a registered dietician. For this recipe to work you have to use full fat canned coconut milk.
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I love avocado ice cream! This is a great recipe, especially because you do not need an ice cream machine! Pinning!
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What about canned coconut cream? Can that be used instead of canned coconut milk?
Never used it, so I can’t tell you how it works. It may be too dense for this recipe I am thinking.
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Do I need to use real maple syrup or will Pancake syrup (like aunt jemimah) or corn syrup work?
any liquid sweetener will work in the recipe, you can use the syrup.
Very tasty! Since the maple syrup is the only ingredient containing a lot of carbs, can it be substituted? If so, what?
any liquid sweetener would work in this recipe, you can also add less.
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Hi I am eating keto so high fat ice cream would be a dream to eat but i can;t do maple syrup or honey…do you think i could dissolve some powdered ethryitol or swerve and use that instead to taste???
hi, the maple syrup/honey are not added for consistency, just to sweet the ice cream, so yes, you can totally use the sweetener that you mentioned as long as you like how it tastes. good luck with your diet.