With St. Patrick’s Day right around the corner, I can’t think of a better way to celebrate than with a big bowl of minty-green ice cream.
Mint Chocolate Chip has always been one of my favorite ice cream flavors, right up until the invention of cookie dough ice cream. Naturally, all bets were off after that, since consuming raw cookie dough was strictly forbidden in my house–> I felt like such a rebel eating cookie dough, in any form!
But, back to mint chocolate chip.
It’s still one of my favorites, and now we can enjoy the sweet, minty flavor without worrying about any refined sugars or cholesterol from dairy fat!
This ice cream gets its creaminess, along with it’s pale green color, from ripe avocados. (Don’t worry, you can’t really taste them!) Blended with a touch of coconut oil, raw honey and pure peppermint extract, this is the type of treat that won’t slow you down when you feel like Irish tap dancing on a bar later. Not that I would know.
Mint Chocolate Chip Ice Cream
makes 2 1/2 cups
inspired by this recipe
*Peppermint extracts may vary by brand, so be sure to start off with a smaller amount of extract and adjust to your taste.
Throw all ingredients, except the chocolate, into a high-powered blender, and blend until smooth and creamy. Stop and scrape down the blender container, as necessary.
Allow to set in the freezer for 4-6 hours, or until you can’t wait anymore.
(There’s nothing wrong with chilled mint-chocolate pudding, if you’re impatient!)
- 2 ripe avocados
- ½ cup almond milk (homemade recipe here)
- 3 tablespoons raw honey
- 2 tablespoons coconut oil
- ½ teaspoon peppermint extract*
- 2 oz. dark chocolate, chopped or shaved
- Combine all ingredients, except the chocolate, into a high-powered blender, and blend until smooth and creamy. Stop and scrape down the blender container, as necessary.
- Be sure to taste-test at this point, and make any necessary adjustments, then transfer to a freezer-safe container.
- Fold in your dark chocolate chunks, if desired, or simply sprinkle them on before serving.
- Allow to set in the freezer for 4-6 hours. (There’s nothing wrong with enjoying chilled mint-chocolate pudding, if you’re impatient, though!)
- Garnish with extra chocolate, then enjoy this cold, creamy treat immediately!
I hope you all enjoy this ice cream as much as I do! Austin doesn’t care for mint-chocolate ice cream, in general, so I guess I’ve got this batch all to myself.
Reader Feedback: What’s your favorite ice cream flavor? Do you plan to celebrate St. Patrick’s Day this weekend?