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 ice cream in a white bowl with chocolate shavings on topMint 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.

bottle of peppermint extract, half of an avocado, a jar of organic raw honey, and mint chip ice cream in a blenderBe sure to taste-test at this point, and make any necessary adjustments, then transfer to a freezer-safe container.

smoothie mint chip ice cream in a tupperware containerYou 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!)

mint chip ice cream in a small bowl with chocolate shavings on topGarnish 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

Marie

This recipe is divine!! Even my avocado hating kids cannot get enough of this stuff – it barely makes it into the freezer. I have a batch in the freezer just now. Thanks so much for sharing!!

Patricia

Any substitute for the almond milk… My daughter is allergic to almonds 🙁

Melanie

It’s so cool that you used avocados to make the ice cream look minty. Avocados in desserts give you that creaminess that we love so much. Yum, just thinking about it makes me want to make some right now.

I’m 18 and just started my own food blog and it’s been a fun challenge. I’m at: aglutenfreelovestory.blogspot.com

veganforlent

isnt honey considered non vegan?

    Megan

    Yes, this recipe isn’t labeled vegan since it calls for honey. But, you could easily substitute another sweetener, if you prefer!

Sue

My 11-year-old daughter and I really tried to like it. Didn’t. Tasted like avocado but sweet. I guess I’m a savory-recipe-avocado person. Cut it into small frozen chunks to throw a little at a time into my Bullet with other ingredients and hide the taste.

Yoli

Uh oh, I hope this comes out good. It is in the freezer now. A lot of reviews don’t like it, now I am going to think it tastes like avocados. Will let you know.

Yoli

Richard Bronosky

I see that you have used the frozen banana in a food processor trick to get a good ice cream consistency. Have you tried freezing the avocados first? I quartered 3 avocados and tossed them in lemon juice before putting them in the freezer tonight. I’m going to try putting them in the Blendtec tomorrow. I’ll let you know how it goes.

Alexa

Hi Megan!

Will you make a mint milkshake version of this? Im craving a shamrock shake. would you just up the amount of almond milk? Love your cado-milkshakes!!

asia

just made this recently, not quite pleased . My icecream came was too tough to scoop out, so I had to wait like 20 min before I was able to serve. My husband and kids didn’t like it, so wont make it again. However, it tasted good in smoothie.

Amy

Hi there, I was thinking of substituting the honey for agave, that should work fine, right? Since I am guess the honey is meant as a sweeter.

Amy V.

I was thinking about substituting the honey for agave. That should work, right? Since the honey is being used as the sweetener.

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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