Mint Chocolate Chip Avocado Ice Cream 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. I’m calling it cado cream, but it’s essentially ice cream made with avocados and it’s the bomb. If you know me, you’ll know that “the bomb” isn’t really in my everyday vocabulary, but there’s really no better way to describe this delicious, creamy treat.
WATCH HOW TO MAKE AVOCADO ICE CREAM:
Trust me. Or trust Tom Brady because apparently avocado ice cream is one of his favorite desserts. 🙂
I love banana ice cream and make it frequently during the summer months (my favs: 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.
Plus some ice cream flavors don’t really mesh with banana. Something about having a banana in my mint chocolate chip ice cream just doesn’t seem right to me.That’s where avocados come in!
Avocados are the perfect base for non-diary ice cream because they’re super duper creamy and the flavor is pretty neutral once sweetened. And their green color made turning this cado cream into mint chocolate chip avocado ice cream a total no brainer.
Eating it out of a waffle cone was another no brainer. Ice cream is always better from a cone.
Ingredient wise, this recipe is so simple. You need six ingredients = two avocados, Almond Breeze almondmilk, liquid sweetener of choice, coconut oil, peppermint extract and chocolate chips.
Blend everything up until smooth and creamy, add you chocolate chips, freeze and enjoy! No fancy ice cream maker required.
If you’re looking for a delicious, dairy-free ice cream treat to enjoy this summer you MUST make this avocado ice cream. It’s seriously so good and incredibly satisfying. I’ve already made the recipe three times because Isaac and I both absolutely love it. If you’re a mint chocolate chip fan I know you will LOVE it too.
If you decide to make it be sure to snap a picture and share it on social media. Tag me @eatingbirdfood so that see it!! 🙂
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Creamy mint chocolate chip ice cream made with avocados, almond milk and coconut oil. It’s diary-free, gluten-free, vegan and paleo-friendly.
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
Instructions
- Add all ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.
- Stir in chocolate chips and pour into a freezer-safe container. I used a loaf pan lined with parchment.
- 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.
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
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!
Kori says
June 30, 2016 at 11:14 amThis looks and sounds dreamy! I need to get coconut oil and peppermint extract to make this soon!
Brittany Mullins says
July 1, 2016 at 7:08 pmYes! Go grab those things and make it ASAP. You’re going to love it.
Angharad says
April 24, 2019 at 6:20 pmCan you make this without the peppermint? Does it still taste good?
Brittany Mullins says
April 25, 2019 at 12:16 pmTotally. I love the minty flavor, but it’s still delicious without it.
Sarah | Well and Full says
June 30, 2016 at 1:05 pmI can’t get over how creamy this avocado ice cream looks! The texture is spot-on! 😀
Brittany Mullins says
July 1, 2016 at 7:08 pmThank you, Sarah. I was honestly shocked by how well it turned it out. Even my husband loved it and said the texture was perfect.
Izzy Bruning says
June 30, 2016 at 2:44 pmThis looks incredible! 🙂
Izzy | https://plantbasedizzy.wordpress.com/
Brittany Mullins says
July 1, 2016 at 7:07 pmThank you so much, Izzy. You’d really love it.
Kathy says
June 30, 2016 at 2:48 pmOOOH yum! I will most definitely be trying this over this 4th of July weekend!! Thanks for sharing! I think this would make an amazing pistachio ice cream as well!
Brittany Mullins says
July 1, 2016 at 7:09 pmWoo-hoo!! Send me a picture and let me know what you think. Also, you are a genius. Totally making pistachio next!
Amanda says
June 30, 2016 at 10:32 pmWhat a cool idea! I can’t wait to try it! This would be great for all those times I buy avocados and forget to use them up within the first couple days.
Brittany Mullins says
July 1, 2016 at 7:05 pmExactly!!! Put those extra ripe avocados to use! 🙂
Bethany @ athletic avocado says
July 1, 2016 at 12:58 pmI’ve only ever tried avocado pudding and loved it, so I’m sure I’d love this ice cream! I’m a huge fan of mint chocolate chip anyways!
Brittany Mullins says
July 1, 2016 at 7:03 pmAvocado pudding is delicious too! This is essentially frozen avocado pudding, but the consistency is spot on with ice cream. I’m hooked!
dana says
July 1, 2016 at 6:57 pmSO CREAMMYYYYYYYY (googly eyes)
Brittany Mullins says
July 1, 2016 at 7:04 pmThanks babe! This is right up your alley.
Jess @hellotofit says
July 2, 2016 at 12:58 pmOhhhh you are ON to something! The only ice cream alternatives that I’ve made so far are banana ice cream variations, but I could totally get down with this!
Lisa says
July 8, 2016 at 7:41 amThis looks so yummy! I’m going to try it, thanks for the share 🙂
★★★★★
Brittany Mullins says
July 8, 2016 at 9:25 amYay!! I’d love to hear what you think once you try it. 🙂
jill says
July 9, 2016 at 12:41 pmWhat would be the best nut free milk substitute? Coconut or regular milk?
Brittany Mullins says
July 10, 2016 at 9:17 amEither would work great!
Amelie Moore says
July 13, 2016 at 3:01 amI just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!
★★★★★
Brittany Mullins says
July 13, 2016 at 6:10 pmThanks, Amelie!
Sarah Sonnamaker says
July 14, 2016 at 8:46 amYum!! Such a great idea for summer
★★★★★
Marshie Boswell says
July 14, 2016 at 11:39 pmThis is definitely something I’ve been wanting to try! I wonder if Charlie would eat it?!
Allison - Celebrating Sweets says
July 15, 2016 at 12:12 amMint chocolate chip is one of my family’s favorite flavors. We’d love this!
Roshani Khanna says
August 26, 2016 at 3:07 amLove this fresh seasonal recipe – so flavorful!
★★★★★
Nikita Arora says
September 13, 2016 at 3:08 amYum! This sounds delicious.
★★★★★
Pilates Plus says
September 23, 2016 at 9:47 amThis really looks delicious. I can’t wait to share this recipe with my clients who have a sweet tooth!
http://www.pilatesplus.org
★★★★★
amy says
October 30, 2016 at 1:32 amYum! This looks really good
Goa Fashion says
November 23, 2016 at 6:16 amWow this really looks awesome dish. Thanks for sharing this recipe.
★★★★★
Alisha Batra Female Escort says
December 17, 2016 at 12:06 amthis is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!!!!
★★★★★
Riya Ahuja says
January 3, 2017 at 5:05 amthis is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!
★★★★★
Siena says
April 29, 2017 at 2:53 pmIs there any way to make this using regular sugar?
Brittany Mullins says
April 29, 2017 at 8:37 pmHi Siena. I haven’t tried it with regular sugar, but I think it will turn out fine. Let me know if you try it!
Debbie says
August 18, 2017 at 2:13 pmDo you make this using the small or the large avocados?
Brittany Mullins says
August 18, 2017 at 3:32 pmHi Debbie! Good question. I used the regular (medium sized) HASS avocados. Hope this helps!
Hilary says
September 3, 2017 at 3:40 amThanks 4 gorgeous recipie
Tiffani says
March 21, 2018 at 12:31 pmOmg. It tastes good with just the batter alone. I added a tiny more bit of almond milk and used a spoon to help it blend. Peppermint oil work well to.cant wait for it to freeze so i can eat this delicious indulgence!
Jena says
July 28, 2018 at 10:09 pmMy 13 year old daughter and I made this tonight N it was AMAZING!!! The only thing we did differently, is we went oil free by using pure coconut butter in place of oil and we put it in our ice cream machine ( the kind that uses a frozen bowl, no ice, and takes 20 minutes)!!! Will definitely make this again…like tomorrow 😉
Rodney LaBorde says
January 8, 2019 at 3:57 amMegan, what’s the best substitute to make the ice cream with great taste but as low in sugar as you can get without ruining the flavor . Also did you ever use xylose, and if so were can you purchase it. Thank you Rodney LaBorde
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