How To Make Vegan Avocado Mint Chocolate Chip Ice Cream

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Finnish authors and bloggers Virpii Mikkonen and Tuulia Talvo teamed up to bring you a nice big book of their tried-and-true frozen dessert recipes. Using only natural ingredients like fruit, nuts and nondairy milk, these confection queens will equip you to leave the supermarket pints behind and create impressive desserts in your kitchen at home.

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

Reprinted with permission from N'ice Cream

How To Make Vegan Avocado Mint Chocolate Chip Ice Cream
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  • 2 (14 ounce) cans full-fat coconut milk (refrigerated overnight)
  • 2 ripe avocados
  • 5-7 tablespoons rice syrup or other sweetener
  • 1 teaspoon peppermint extract
  • A big handful of fresh mint leaves
  • 1/4 cup raw cacao nibs (or unsweetened chocolate chips or grated raw chocolate)
  1. Open the coconut milk cans and scoop the thick white cream into a blender. Add the avocados, rice syrup, peppermint extract, and fresh mint and blend until smooth. Add the cacao nibs/chips and stir with a spoon.
  2. 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 straightaway or transfer to a freezer-safe container, cover and freeze until ready to be served. Let the ice cream thaw for 10-15 minutes before serving.
  3. 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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