This Mint Chip Avocado Ice Cream is made with only six ingredients and doesn’t require an ice cream maker! It’s also diary-free, gluten-free, vegan and paleo-friendly. This post is sponsored by Almond Breeze.

Move over banana ice cream, there’s a new fruit-based ice cream in town. It’s avocado ice cream, aka ice cream made with creamy avocados and it’s the bomb.  “The bomb” isn’t really in my everyday vocabulary, but there’s really no better way to describe this delicious, creamy treat.

I love banana ice cream and make it frequently during the summer months (my faves: healthy chocolate banana ice cream and oatmeal raisin cookie dough ice cream), but I know there are people out there who don’t like bananas.

What Does Avocado Ice Cream Taste Like?

Lucky for you, avocados have a super mild flavor so your avocado ice cream will taste like the flavors and toppings you mix in. I love adding peppermint extract and chocolate chips for a mint chip variation but the options are endless!

Ingredients in Avocado Ice Cream

• ripe avocados
• unsweetened vanilla Almond Breeze almondmilk
• liquid sweetener – I like to use maple syrup but feel free to use your sweetener of choice!
• coconut oil
• peppermint extract
• mini chocolate chips – I like to buy the EnjoyLife dairy-free chocolate chips.

How to Make Avocado Ice Cream

One of the best parts about this avocado ice cream recipe is how simple it is! And! You don’t need an ice cream maker… just a high powered blender or food processor (affiliate link). Add all of the ingredients except the chocolate chips into your blender and blend until smooth and creamy. Stir in the chocolate chips and transfer the mixture into a freezer-safe container. I lined a loaf pan with parchment paper! Put the container in the freezer for 4-5 hours so the ice cream can set. Top with your favorite ingredients and enjoy!

Like this recipe? Here are some more vegan no-bake desserts you might enjoy!

• Strawberry Coconut Milk Sorbet
• Chocolate Covered Banana Pops
• 3-Ingredient Icebox Cake
• Healthy No Bake Cookies
• Vegan Cookie Dough Bars

If you try this avocado ice cream be sure to leave a comment and star rating letting me know how it turns out for you. This feedback is not only helpful for me but it helps other EBF readers as well! 

Mint Chocolate Cado Cream (Avocado Ice Cream)

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★★★★★

4.6 from 10 reviews

• Author: Brittany Mullins
• Prep Time: 10 minutes
• Total Time: 4 hours, 10 minutes
• Yield: 4

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Description

Creamy mint chocolate chip ice cream made with avocados, almond milk and coconut oil. It’s diary-free, gluten-free, vegan and paleo-friendly.

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Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened vanilla Almond Breeze almondmilk
• 1/4 cup maple syrup, honey or other liquid sweetener*
• 1 Tablespoon coconut oil
• 1/4 teaspoon peppermint extract
• 1/4 cup dairy-free mini chocolate chips

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Instructions

1. Add all ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.
2. Stir in chocolate chips and pour into a freezer-safe container. I used a loaf pan lined with parchment.
3. Place container in the freezer to set. It should take about 4-5 hours. Once frozen, pull ice cream from the freezer, let sit out on the counter for 5-10 minutes to soften. Use an ice cream scoop to serve and enjoy!

Notes

• Feel free to use your sweetener of choice here. Play around with using stevia instead of maple syrup/honey if you want to reduce the sugar content.

• Category: Dessert
• Method: Blender
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 298
• Sugar: 25g
• Fat: 19g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 3g

Keywords: avocado ice cream, mint chip avocado ice cream