Avocado 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.
Find it online: https://icecreamin.com/avocado-mint-chocolate-chip-ice-cream/