How To Make Vegan Avocado Mint Chocolate Chip Ice Cream
Prep Time:
15 minutes
Cook Time:
Servings:
Ingredients
  • 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)
Directions
  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:
  3. 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.
  4. Without an ice cream maker:
  5. 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!