Avocado Chocolate Mint Coconut Ice Cream Recipe

Introduction

Avocado ice cream is a creamy, dairy-free treat that’s perfect for warm days or any time you crave something refreshing. Made with ripe avocados and coconut milk, it offers a rich texture and subtle minty sweetness that pairs beautifully with vegan chocolate chips.

Ingredients

• 3 ripe avocados
• 2 cans (14 oz each) full fat coconut milk
• 3/4 cup maple syrup
• 1/2 teaspoon mint extract
• 1 cup vegan chocolate chips

Instructions

1. Step 1: Chill a mixing bowl and a freezer-safe container in the freezer for 30 minutes.
2. Step 2: The day before making the ice cream, place the cans of coconut milk upside down in the fridge overnight to separate the coconut cream from the coconut water.
3. Step 3: Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or high-speed blender.
4. Step 4: Turn the coconut milk cans right side up and open them; scoop the thick coconut cream into the blender, saving the coconut water for another use.
5. Step 5: Add maple syrup and mint extract to the blender. Blend on medium-high speed for 3 to 4 minutes until the mixture is smooth and well combined.
6. Step 6: Pour the ice cream mixture into the chilled mixing bowl and gently stir in the vegan chocolate chips.
7. Step 7: Transfer the mixture into the chilled freezer-safe container. Cover the surface with plastic wrap so it touches the ice cream, close with the lid, and freeze for at least 6 hours or overnight.
8. Step 8: Before serving, let the ice cream sit at room temperature for 20 to 30 minutes to soften slightly for easy scooping. Enjoy!

Tips & Variations

• For a different flavor twist, try adding a teaspoon of vanilla extract instead of mint.
• If you prefer a nutty crunch, mix in chopped toasted nuts along with the chocolate chips.
• Use light coconut milk for a lighter version, but expect a less creamy texture.

Storage

Store the avocado ice cream in an airtight, freezer-safe container. It will keep well for up to 2 weeks. To serve, let it soften at room temperature for about 20-30 minutes to make scooping easier and retain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without a high-speed blender?

Yes, you can use a food processor or regular blender, but blending for a bit longer may be necessary to achieve a smooth, creamy consistency without lumps.

Can I substitute the maple syrup with another sweetener?

Absolutely. Agave nectar, honey (if not vegan), or simple syrup can be used as alternatives, but be sure to adjust the quantity to taste and sweetness preference.

Avocado Chocolate Mint Coconut Ice Cream Recipe

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★★★★★

4.8 from 131 reviews

A creamy, dairy-free avocado ice cream made with ripe avocados, full-fat coconut milk, maple syrup, and a hint of mint extract, dotted with vegan chocolate chips for a delightful treat. This refreshing and healthy dessert is perfect for those seeking a vegan, gluten-free, and naturally sweetened ice cream alternative.

• Author: luca
• Prep Time: 15 minutes (plus overnight refrigeration of coconut milk)
• Cook Time: 0 minutes
• Total Time: 15 minutes active time plus overnight chilling
• Yield: 10 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: Vegan/American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Ice Cream Base

• 3 ripe avocados
• 2 cans (14 oz each) full fat coconut milk
• 3/4 cup maple syrup
• 1/2 teaspoon mint extract

Add-ins

• 1 cup vegan chocolate chips

Instructions

1. Chill: Chill a mixing bowl and a freezer-safe container in the freezer for 30 minutes to prepare for the ice cream mixture and storage.
2. Prep Coconut Milk: The day before making the ice cream, place the cans of coconut milk in the fridge upside down and let them sit overnight. This step is crucial to separate the coconut cream from the water for a creamy texture.
3. Cut Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or high-speed blender.
4. Open Coconut Milk: Turn the cans of coconut milk upside down and open them carefully. The thick coconut cream will now be on top.
5. Scoop Coconut Cream: Spoon the coconut cream into the blender, reserving the coconut water for another use such as smoothies or drinking.
6. Blend: Add maple syrup and mint extract to the blender. Blend on medium-high speed for 3-4 minutes until the mixture is smooth and fully combined.
7. Mix in Chocolate Chips: Pour the ice cream mixture into the chilled mixing bowl and stir in the vegan chocolate chips evenly.
8. Freeze: Transfer the mixture into the chilled freezer-safe container. Cover the surface with plastic wrap touching the ice cream to prevent ice crystals, then close with the lid. Freeze for at least 6 hours or overnight for best results.
9. Serve: Before serving, let the ice cream stand at room temperature for 20-30 minutes to soften slightly for easy scooping and optimal flavor.

Notes

• Chilling the mixing bowl and container helps maintain the ice cream’s creamy texture.
• Make sure to refrigerate the coconut milk cans upside down overnight to separate cream from water effectively.
• The leftover coconut water can be used in smoothies or as a refreshing drink.
• Letting the ice cream soften before serving ensures the best scoop and taste experience.
• This recipe is vegan, gluten-free, and dairy-free, suitable for many dietary restrictions.

Keywords: avocado ice cream, vegan ice cream, dairy-free, coconut milk ice cream, healthy dessert, vegan chocolate chip ice cream, no churn ice cream, gluten-free dessert