- 1 medium avocado
- 1 frozen banana
- ½ cup coconut cream or ¾ cups softened creamed coconut
- ½ teaspoon vanilla extract
- 4 drops peppermint essential oil
- ½ cup chopped dark chocolate
- OPTIONAL: ½ cup spinach
Summer is officially here, and ice cream is everywhere. It’s almost unavoidable with the captivating billboards featuring new flavors at your nearest fast food joint, the fliers from the ice cream shop that just opened down the street, and the musical ice cream trucks at every turn (yes, they still exist).
Yet for those of us with dairy allergies, ice cream brings back memories of stomach aches and skin rashes. Sound familiar? Read on, because this dairy-free mint chocolate chip ice cream is easy to make, uses simple ingredients, and serves as a heavenly substitute for the ice cream you grew up with.
Whether you live a dairy-free lifestyle or just want a healthy alternative to sugary ice cream, let this recipe refresh you during those sizzling summer days.
Blend avocado, banana, coconut, vanilla, peppermint and spinach in a food processor until creamy. Gently fold in chocolate.
Freeze for 2-4 hours, until solid. Thaw for 5 minutes and serve!