Avocado-Mint Chip Ice Cream
A deliciously refreshing no-churn vegan ice cream recipe that can be enjoyed all year round!
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Servings: 8 servings
Ingredients
- 4 large ripe avocados - diced
- 1 cup 160 g raw cashews, soaked for 6+ hours or boiled for 10 minutes
- ½ cup 120 ml full-fat coconut milk
- 1 cup 240 ml sweetened condensed coconut milk
- ½ cup 75 g frozen spinach
- 2 tsp 10 ml peppermint extract
- 1 tbsp 15 ml lime juice
- 2 cups 350 g dark chocolate chips
- For Serving - optional
- Whipped Coconut Cream
- Chocolate Shavings
Instructions
- Combine the avocados, cashews, coconut milk, condensed milk, spinach, peppermint extract and lime juice in a high-speed blender. Blend on high until completely smooth.
- Add the chocolate chips. Blend on low until just incorporated, then transfer to a loaf pan. Cover tightly with cling wrap, pressing the film into the surface of the ice cream to prevent the avocado from oxidizing and changing color.
- Freeze for 5 to 6 hours, then scoop and serve! The ice cream will become very firm after 12 hours in the freezer. If it’s not scoopable, let it thaw on the counter to soften, about 30 minutes. Serve with whipped coconut cream and shaved chocolate (if using)!
Equipment
Notes
For more of a Thin Mint cookie vibe, add ¼ cup (22 g) of cocoa or cacao powder when blending the ice cream, and blend a few crushed vegan chocolate sandwich cookies in with the chocolate chips! You can also add 1 tablespoon (6 g) of matcha powder for a deliciously fancy variation.
Tried this recipe?Let us know how it was!