Mint Chocolate Chip Ice Cream (dairy-free)

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 an Irish jig!

Mint Chocolate Chip Ice Cream
makes 2 1/2 cups

inspired by this recipe

Ingredients

2 ripe avocados
1/2 cup almond milk (or non-dairy milk of choice)
3 tablespoons raw honey
2 tablespoons coconut oil
1/2 teaspoon peppermint extract*
2 oz. dark chocolate, chopped or shaved

*Peppermint extracts may vary by brand, so be sure to start off with a smaller amount of extract and adjust to your taste.

Directions

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.

Be sure to taste-test at this point, and make any necessary adjustments, then transfer to a freezer-safe container.

You can fold in your dark chocolate chunks at this point, or simply sprinkle them on before serving.

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!)

Garnish with extra chocolate, then enjoy this cold, creamy treat immediately!

4.6 from 5 votes
Print
Mint Chocolate Chip Ice Cream (dairy-free)
Prep Time
5 mins
Total Time
5 mins
 

This ice cream gets its creaminess, along with it's pale green color, from ripe avocados-- but no one will be able to tell once they taste it!

Course: Dessert
Servings: 4
Calories: 359 kcal
Author: Detoxinista.com
Ingredients
  • 2 ripe avocados
  • 1/2 cup almond milk (homemade recipe here)
  • 3 tablespoons raw honey
  • 2 tablespoons coconut oil
  • 1/2 teaspoon peppermint extract*
  • 2 oz . dark chocolate , chopped or shaved
Instructions
  1. 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.
  2. Be sure to taste-test at this point, and make any necessary adjustments, then transfer to a freezer-safe container.
  3. Fold in your dark chocolate chunks, if desired, or simply sprinkle them on before serving.
  4. 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!)
  5. Garnish with extra chocolate, then enjoy this cold, creamy treat immediately!
Recipe Notes

*Peppermint extracts may vary by brand, so be sure to start off with a smaller amount of extract and adjust to your taste.

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.

Darn. 😉

Reader Feedback: What’s your favorite ice cream flavor? Do you plan to celebrate St. Patrick’s Day this weekend?

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Comments

Casey

This looks amazing! Is it possible to use cocoa powder instead of pieces of dark chocolate? How much would you use? Thank you in advance!

Tracy

I found I had to at least triple the honey and peppermint extract to mask the avocado flavor. You can also make your own healthier chocolate chips to add to this by mixing 1 c. coconut oil, 1 c. cocoa powder, 1/3 c. raw honey, 1 tbsp vanilla over low heat on stove – then pour on parchment paper on cookie sheet and freeze. After a few hours break up with your hands and store in container in freezer until ready to use.

Daryl

I miss ice cream, and mint chip was always one of my favorites, but I was a little leery about the whole avocado ice cream situation. Sadly, I’m off nuts at the moment (I would kill for a chocolate peanut butter shake right now), so I was forced to substitute coconut milk. Since I am absolutely in love with the avocado chocolate pudding (which I keep doubling and eat probably two weeks out of the month), I thought I would give this a try. The flavor was really good — didn’t taste the slightest hint of avocado, and had the perfect ratio of mint and chocolate. The texture, however, was not my favorite. It was more reminiscent of ice milk (which might be due to the coconut milk substitution), and as soon as it was frozen, it was like a block of ice. I threw it in the microwave after letting it sit on the counter didn’t do much. Again, liked the flavor but really did not like the texture. So I did what any smart girl would do: I made brownies! I used the recipe from your cookbook (which is pretty much my bible) and added a bit of mint to the batter. The ice cream sandwiched between two hot brownies was pretty darn tasty! Will I made it again? Maybe after I can start eating nuts again and can try it with almond milk. I finished off the last of the brownies last night. Very sad.

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