Avocado–Mint Chocolate Chip Vegan Ice Cream
Avocado–Mint Chocolate Chip Vegan Ice Cream
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
2
hoursCooking time
0
minutesTotal time
2
hoursCool off with this avocado–mint chocolate chip ice cream that’s creamy, refreshing, and perfect for a vegan and gluten-free treat!
Cook Mode
Keep the screen of your device on
Ingredients
1 can full-fat coconut milk, chilled
3 large avocados, pitted
1 tsp. lemon juice
Agave, to taste
Mint extract, to taste
1/4 cup chocolate chips or 1/2 chocolate bar, shaved
Directions
- Without shaking it, open the can of coconut milk and scoop the thickened part into a bowl. (Set aside the remaining coconut water and use for something else.) Using a hand mixer, whip until fluffy, then transfer to a 9-inch-by-9-inch glass dish.
- In a food processor, add the avocados, lemon juice, agave, and mint extract. Blend until smooth.
- Place the avocado mixture on top of the whipped coconut cream. Add the chocolate chips or chocolate shavings and combine.
- Cover with plastic wrap, making sure that there is no air space between the ice cream and the plastic wrap. Freeze for at least 2 hours.
