Avocado Chocolate Mint Coconut Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- Cut Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or high-speed blender.
- Open Coconut Milk: Turn the cans of coconut milk upside down and open them carefully. The thick coconut cream will now be on top.
- Scoop Coconut Cream: Spoon the coconut cream into the blender, reserving the coconut water for another use such as smoothies or drinking.
- 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.
- Mix in Chocolate Chips: Pour the ice cream mixture into the chilled mixing bowl and stir in the vegan chocolate chips evenly.
- 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.
- 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
