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Heck, Yes: Vegan Avocado Mint Chocolate Chip Ice Cream

Virpi Mikkonen
Written by Virpi Mikkonen
Heck, Yes: Vegan Avocado Mint Chocolate Chip Ice Cream

Photo by Virpi Mikkonen and Tuulia Talvio

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Avocado naturally gives a nice flavor to mint ice cream, and a handful of chocolate chips makes this ice cream even more fun to eat.

Avocado Mint Chocolate Chip Ice Cream

Serves 4 to 6

Ingredients

  • 2 (14-ounce/400-ml) cans full-fat coconut milk (refrigerated overnight)
  • 2 ripe avocados, peeled and diced
  • 5 to 7 tablespoons rice syrup or other sweetener
  • 1 teaspoon peppermint extract
  • 1 large handful of fresh mint leaves
  • ¼ cup (60ml) raw cacao nibs (or unsweetened chocolate chips or grated raw chocolate)

Preparation

Open the coconut milk cans and scoop the thick white cream into a blender. Add avocados, rice syrup, peppermint, and fresh mint, and blend until smooth. Add the cacao nibs/chips and stir with a spoon.

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With an ice cream maker:

Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve right away or transfer to a freezer-safe container; cover and freeze until ready to be served. Let the ice cream thaw for 10 to 15 minutes before serving.

Without an ice cream maker:

Pour the ice cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes. Scoop into bowls, serve, and enjoy!

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