Ingredients
- 2 avocados
- 1/2 cup of almond milk
- 1/4 teaspoon of peppermint extract
- 1/4 cup of maple syrup (or more to taste)
- 1 tablespoon of coconut oil
- 1/4 cup of dark chocolate chip
Directions
Silky smooth and delightfully refreshing, this minty avocado ice cream is a plant-based twist on a classic favorite. Ripe avocados provide a creamy base, while peppermint and the cacao in dark chocolate chips lend a cool, subtle flavor. Naturally sweetened and freezer-friendly, it's a dessert you can feel good about.
- Add avocados, almond milk, maple syrup, coconut oil, and peppermint extract to a high-speed blender. Blend until smooth and creamy.(2 minutes)
- Stir in chocolate chips by hand.(1 minute)
- Pour into a parchment-lined loaf pan or freezer-safe container. Freeze for 4–5 hours, or until firm.(5 hours)
- Let sit at room temperature for 5–10 minutes before scooping. Serve and enjoy!
