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.
SEE HOW QUICK AND EASY THIS AVOCADO ICE CREAM IS TO MAKE:
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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PinDescription
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
This looks and sounds dreamy! I need to get coconut oil and peppermint extract to make this soon!
Brittany Mullins says
Yes! Go grab those things and make it ASAP. You’re going to love it.
Sarah | Well and Full says
I can’t get over how creamy this avocado ice cream looks! The texture is spot-on! 😀
Brittany Mullins says
Thank 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
This looks incredible! 🙂
Izzy | https://plantbasedizzy.wordpress.com/
Brittany Mullins says
Thank you so much, Izzy. You’d really love it.
Kathy says
OOOH 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
Woo-hoo!! Send me a picture and let me know what you think. Also, you are a genius. Totally making pistachio next!
Amanda says
What 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
Exactly!!! Put those extra ripe avocados to use! 🙂
Bethany @ athletic avocado says
I’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
Avocado pudding is delicious too! This is essentially frozen avocado pudding, but the consistency is spot on with ice cream. I’m hooked!
dana says
SO CREAMMYYYYYYYY (googly eyes)
Brittany Mullins says
Thanks babe! This is right up your alley.
Jess @hellotofit says
Ohhhh 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
This looks so yummy! I’m going to try it, thanks for the share 🙂
★★★★★
Brittany Mullins says
Yay!! I’d love to hear what you think once you try it. 🙂
jill says
What would be the best nut free milk substitute? Coconut or regular milk?
Brittany Mullins says
Either would work great!
Amelie Moore says
I just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!
★★★★★
Brittany Mullins says
Thanks, Amelie!
Sarah Sonnamaker says
Yum!! Such a great idea for summer
★★★★★
Marshie Boswell says
This is definitely something I’ve been wanting to try! I wonder if Charlie would eat it?!
Allison - Celebrating Sweets says
Mint chocolate chip is one of my family’s favorite flavors. We’d love this!
Roshani Khanna says
Love this fresh seasonal recipe – so flavorful!
★★★★★
Nikita Arora says
Yum! This sounds delicious.
★★★★★
Pilates Plus says
This 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
Yum! This looks really good
Goa Fashion says
Wow this really looks awesome dish. Thanks for sharing this recipe.
★★★★★
Alisha Batra Female Escort says
this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!!!!
★★★★★
Riya Ahuja says
this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!
★★★★★
Siena says
Is there any way to make this using regular sugar?
Brittany Mullins says
Hi 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
Do you make this using the small or the large avocados?
Brittany Mullins says
Hi Debbie! Good question. I used the regular (medium sized) HASS avocados. Hope this helps!
Hilary says
Thanks 4 gorgeous recipie
Tiffani says
Omg. 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
My 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
Megan, 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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