Putting avocado in a dessert might sound like a weird internet trend. But using this buttery fruit in sweet treats is an old tradition. People in Southeast Asia and Brazil love avocados in sweet milkshakes and smoothies. They do not just use them for savory guacamole.
This recipe takes that great idea and runs with it. It mixes the natural fats of the avocado with fresh mint and rich chocolate. The result? A bright green treat that kills your ice cream cravings but leaves you feeling light.
The best part? It is incredibly simple. No cooking egg yolks. No fussing with dairy bases. You do not even need a machine. We just use the natural power of the avocado to get a super smooth texture.
I recently asked my blender to whip this up for some picky friends. They had no clue it was healthy. It tastes just like the classic mint-chip scoop from your childhood.
The Basics
- Prep Time: 15 minutes
- Freeze Time: 4 hours
- Servings: 8 people
- Skill Level: Super easy
The Gear
You really only need a high-speed blender. You need that power to chop the mint leaves and turn the avocado into silk. A good food processor works too. Just let it run a bit longer.
For the freezer, a metal bread loaf pan is perfect. Metal gets cold fast, which helps the ice cream freeze evenly. But a glass dish works fine too.
How to Scale the Recipe
Need to feed a crowd? The math is simple. Just double the ingredients.
| Desired Servings | Ripe Avocados | Canned Coconut Milk | Fresh Mint Leaves | Honey or Maple Syrup |
| 4 Servings | 1.5 avocados | 3/4 cup | 1/4 cup | 2 tablespoons |
| 8 Servings | 3 avocados | 1 1/2 cups | 1/2 cup | 1/4 cup |
| 16 Servings | 6 avocados | 3 cups | 1 cup | 1/2 cup |
The Ingredients
- 3 ripe avocados
- 1 1/2 cups full-fat canned coconut milk
- 1/2 cup fresh mint leaves
- 1/4 cup honey or maple syrup
- 1 tablespoon vanilla extract
- 3/4 cup dairy-free chocolate chips
- A pinch of sea salt
Your avocados must be perfectly ripe. They should feel soft when you squeeze them gently. Avoid ones with brown spots inside, or your ice cream will look muddy.
Use full-fat canned coconut milk. Shake the can hard before you open it. Do not use the light milk from a carton. We need the fat to keep the ice cream from turning into a block of solid ice.
For sweetener, honey gives a rich flavor. Maple syrup works perfectly if you want to keep things vegan.
Step-by-Step Guide
1. Blend it smooth
Cut the avocados and scoop the green flesh into your blender. Pour in the coconut milk, fresh mint, honey, and vanilla. Throw in a tiny pinch of sea salt. Trust me on the salt. It makes the mint flavor pop.
Start the blender on low, then crank it to high. Run it for a full 90 seconds. You want the mint leaves to completely disappear. The mix should look like a thick, glossy pudding.
Tip: Do not stop blending too early. If you see tiny green flecks of mint, keep going. You want it perfectly smooth.
2. Fold in the crunch
Take the jar off the blender. Pour in your chocolate chips. Grab a spoon and stir them in by hand.
Do not turn the blender back on. The blades will smash the chocolate and turn your beautiful green ice cream a gross grey color.
3. Freeze it up
Pour the thick mix into your loaf pan. Use a spoon to push it into the corners and smooth out the top. Sprinkle an extra handful of chocolate chips on top just to make it look pretty.
Put the pan in the coldest part of your freezer. To keep ice from forming on top, press a piece of plastic wrap right onto the surface of the green cream. Freeze for 3 to 4 hours. It should feel totally firm in the center.
4. The waiting game
Do not try to scoop this right out of the deep freeze. You will break your spoon. Clean ice creams freeze very hard because they do not have fake softeners.
Let the pan sit on the counter for 10 to 15 minutes. Watch the edges. Once they look soft and glossy, dip your scoop in warm water and dig in. It will roll into a perfect, velvety scoop.
Fun Tweaks
- Make it Keto: Swap the honey for sugar-free monk fruit drops and use stevia chocolate chips.
- Extra Minty: Add a half teaspoon of peppermint extract to the blender if you love a super strong punch.
- The Lazy Way: Skip the freezer entirely. Eat the mix straight out of the blender as a chilled mint pudding. It is an amazing snack.
Serving and Storage
These green scoops look beautiful in dark bowls. Top them with a fresh sprig of mint or some shaved chocolate.
Want to go big? Put a scoop between two chocolate cookies for an awesome ice cream sandwich.
If you have leftovers, put them in a sealed container. Press parchment paper onto the top of the ice cream before you put the lid on. This keeps it fresh for up to two weeks. Just remember to let it sit on the counter for 15 minutes every time you want a scoop.
PrintAvocado Mint Chocolate Chip Ice Cream
Forget the heavy dairy and complex egg bases. This velvety, vibrant green scoop gets its rich texture straight from the produce aisle. Inspired by traditional sweet avocado treats in Southeast Asia and Brazil, this no-churn dessert pairs healthy, buttery fats with the refreshing bite of fresh mint and dark chocolate. It is a decadent, whole-food treat that satisfies tough ice cream cravings without the sugar crash.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (Inactive Time: 4hours hours)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American / Fusion
Ingredients
- 3 ripe avocados (flesh only, no brown spots)
- 1 1/2 cups full-fat canned coconut milk (well-shaken)
- 1/2 cup fresh mint leaves (tightly packed, stems removed)
- 1/4 cup honey (or pure maple syrup for a vegan option)
- 1 tbsp organic vanilla extract
- 3/4 cup dairy-free chocolate chips (plus extra for topping)
- 1 pinch fine sea salt
Instructions
1. Blend the Base
Scoop the avocado flesh into a high-speed blender. Add the well-shaken coconut milk, fresh mint leaves, honey or maple syrup, vanilla extract, and a pinch of sea salt.
2. Blitz Until Silky
Blend on high speed for 60 to 90 seconds. You want the mint leaves to completely break down. Stop only when the mixture looks like a thick, ultra-smooth, glossy pastel-green pudding.
3. Fold in the Chocolate
Remove the blender jar from the base. Pour in the 3/4 cup of chocolate chips. Use a silicone spatula to manually stir the chips into the dense batter. Do not use the blender blades here, or your ice cream will turn a murky grey color.
4. Smooth and Prep for Freezing
Pour the thick mixture into a metal bread loaf pan or shallow glass dish. Use the back of a spoon to spread it evenly into the corners. Scatter a few extra chocolate chips on top for a pretty look.
5. Freeze Solid
Press a sheet of plastic wrap or parchment paper directly onto the surface of the green cream to block out air. Freeze for 3 to 4 hours, or until the center is completely firm to the touch.
6. Soften and Serve
Remove the pan from the freezer and let it sit on the counter for 10 to 15 minutes to temper. Once the edges look soft and glossy, dip your ice cream scoop into warm water and glide it through the center to create rich, velvety scoops.
Notes
Serving Suggestions
- Gourmet Style: Serve your green scoops in dark ceramic bowls topped with a fresh sprig of mint and a dusting of shaved dark chocolate.
- Ice Cream Sandwiches: Press a scoop between two thin dark chocolate wafer cookies and freeze for 20 minutes before serving.
- Perfect Pairings: Enjoy this dessert alongside a hot cup of black espresso or bitter French roast coffee. The heat cuts through the rich fats beautifully.
Tips & Tricks
- Choose the Right Avocado: Make sure your avocados yield slightly to gentle pressure. Avoid mushy ones, as brown spots inside will ruin the bright green color.
- Don’t Use Light Milk: Canned full-fat coconut milk is mandatory. Carton or light coconut milk contains too much water, which will turn your dessert into a block of hard ice.
- The Lazy Soft-Serve Shortcut: If you cannot wait 4 hours, eat the mix straight out of the blender as a chilled mint-avocado pudding snack.
Storage Instructions
- Freezer Storage: Move any leftover ice cream into an airtight container. Press parchment paper directly against the surface before closing the lid to prevent freezer burn.
- Shelf Life: Stores perfectly for up to two weeks.
- Re-serving: Because this recipe lacks chemical softeners, it freezes solid. Always allow it to sit on the kitchen counter for 15 minutes before attempting to scoop.
