This mint avocado ice cream is like a green dream come true! It’s so creamy and refreshing, with just the right hint of mint. I love how the avocado adds a smooth texture, and the dark chocolate shavings on top are the perfect finishing touch. I could eat this every day!
Whether you’re vegan, avoiding dairy, or just want a delicious treat, this Avocado Ice Cream has got you covered. It’s simple to make, requires just a few ingredients, and tastes absolutely amazing. What more could you ask for?
Picture this: a scoop of smooth, minty deliciousness that’s as easy to make as it is to enjoy.
If you guys loved my cottage cheese ice cream and coconut milk ice cream, you will also love this Minty Avocado Ice Cream! It’s another creamy ice cream recipe that’s sure to become a favorite. Trust me, once you try it, you won’t get enough!
What Is Minty Avocado Ice Cream?
Minty Avocado Ice Cream is a delicious frozen dessert made with a blend of creamy avocado, coconut milk, sweetener, and refreshing mint flavoring. It offers a unique twist on traditional ice cream by incorporating nutrient-rich avocado, which lends a smooth and creamy texture. The mint extract adds a refreshing and invigorating taste, making it perfect for enjoying on a hot day or as a delightful treat any time of year. This dairy-free and vegan-friendly dessert is easy to make and offers a satisfyingly sweet and creamy indulgence without the need for an ice cream maker.
Why You’ll Love This Avocado Ice Cream
- Refreshing Mint Flavor: The minty freshness of this ice cream provides a refreshing burst of flavor that’s perfect for cooling down on a hot day.
- Nutrient-Rich Avocado: Packed with healthy fats and nutrients, avocado adds a smooth and velvety texture to the ice cream, making it delicious and nutritious.
- Dairy-Free and Vegan: It’s free from dairy and made entirely from plant-based ingredients.
- Simple Ingredients: With just a handful of simple and easy-to-find ingredients, you can quickly whip up this tasty treat.
- No Ice Cream Maker Required: You don’t need any special equipment to make this ice cream—just a blender and a freezer!
- Low-Carb Option: You can enjoy this delicious ice cream while keeping your carb intake in check by using low-carb sweeteners.
- Family-Friendly: Kids and adults alike will love the creamy texture and refreshing taste of this Minty Avocado Ice Cream, making it a hit for the whole family.
Ingredients Needed
Once you’ll see the ingredients you will need to make this delicious ice cream, you’ll never want to buy ice cream from the store again. Here is a list of everything you will need:
- Canned Coconut Milk – Use the thick kind of coconut milk that comes in a can. It makes the ice cream creamy and a little bit coconutty.
- Avocado – Make sure your avocado is nice and soft. It blends up smooth, making your ice cream creamy and giving you some good fats and vitamins.
- Water – You can also use unsweetened almond milk or coconut milk.
- Sweetener – I love using Allulose because it helps keep the ice cream soft and scoopable, but you can use any low-carb sweetener you prefer. Use enough to make it as sweet as you like.
- Vanilla Extract – Add a little vanilla for a sweet, cozy flavor. It mixes really well with the mint.
- Peppermint Extract – Add just a little bit of mint flavor. Be careful because it’s strong! Start with a little and add more if you need to.
- Xanthan Gum – This helps your ice cream stay smooth and not get icy. You only need a tiny bit.
- Green Food Coloring – If you want your ice cream to look green like mint ice cream usually does, you can add a few drops of food coloring. Or you can skip it if you don’t want to use colors.
- Dark Chocolate Shaving – Choose a dark chocolate that fits with keto (low in sugar). Shave it into small pieces to sprinkle on top of your ice cream. It adds a nice chocolatey crunch.
How To Make Minty Avocado Ice Cream Recipe
Learn how to make this minty avocado ice cream in just a few easy steps. Here is everything you need to do:
- In a blender, combine canned coconut milk, ripe avocado, coconut milk (instead of water), allulose, vanilla extract, mint extract, xanthan gum, and green food coloring (optional).
- Blend until smooth and creamy, about 1-2 minutes.
- Taste the mixture and adjust for sweetness or mint flavor. Add more allulose or mint extract if needed, then blend again.
- Choose a freezer-safe container and pour in the ice cream mixture. Smooth the top with a spatula and freeze for 2-3 hours, stirring every 15 minutes. This helps prevent ice crystals.
- Let the ice cream soften slightly at room temperature before serving. Scoop into bowls or cones and top with dark chocolate shavings. Enjoy your creamy, homemade avocado ice cream!
Tips For Making The Best Avocado Ice Cream
- Choose Ripe Avocados: Ensure that the avocados you use are perfectly ripe for the creamiest texture and best flavor.
- Use Full-Fat Coconut Milk: Choose for canned coconut milk with a high fat content to achieve a rich and creamy consistency in your ice cream.
- Blend Until Smooth: Blend the ingredients thoroughly until the mixture is completely smooth and no avocado chunks remain.
- Stir During Freezing: Stir the ice cream mixture every hour during the initial freezing process to break up ice crystals and achieve a smoother consistency.
- Allow to Soften Before Serving: Let the ice cream soften at room temperature for a few minutes before scooping to achieve the perfect creamy texture.
Recipe Variations
- Add cocoa powder or melted dark chocolate to the ice cream mixture for a rich chocolatey flavor with a hint of mint.
- Stir in chopped nuts such as almonds, pecans, or pistachios for added texture and crunch.
- Blend in fresh or frozen berries like strawberries, raspberries, or blueberries for a fruity twist.
- Fold in dark chocolate chips or chunks for a classic combination of mint and chocolate.
Frequently Asked Questions
Is Avocado Ice Cream healthy?
Minty Avocado Ice Cream can be a healthier alternative to traditional ice cream, especially if made with wholesome ingredients like avocado, coconut milk, and natural sweeteners. It’s rich in healthy fats, vitamins, and minerals, making it a nutritious dessert option.
Can I Make Avocado Ice Cream without an ice cream maker?
Yes, you can make Minty Avocado Ice Cream without an ice cream maker. Simply blend the ingredients together, pour the mixture into a freezer-safe container, and let it freeze until firm, stirring occasionally to prevent ice crystals from forming.
More Avocado Recipes
Mint Avocado Ice Cream
Description
Ingredients
- 1 can canned coconut milk
- 2 ripe avocados pitted and halved
- 1 cup water
- 1/2 cup sweetener or more to taste
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/8 tsp xanthan gum optional
- 1/4 tsp green food coloring optional
- dark chocolate shavings
Instructions
- In a blender, combine the canned coconut milk, avocados, water, sweetener, vanilla extract, pepermint extract, xanthan gum, and green food coloring (if using). Blend until smooth and creamy, ensuring all ingredients are well incorporated.
- Taste the mixture and adjust the sweetness or mintiness according to your preference. Add more sweetener or mint extract if desired and blend until well combined.
- Pour the blended mixture into a freezer-safe container. Smooth the top with a spatula for even freezing.
- Place the container in the freezer and let the ice cream mixture freeze for at least 2-3 hours or until firm. For best results, stir the mixture every 15 minutes during the first 2 hours of freezing to prevent ice crystals from forming and to achieve a smoother texture.
- Once the ice cream is fully frozen, remove it from the freezer and let it sit at room temperature for a 10-15 minutes to soften slightly.
- Scoop the Avocado Ice Cream into serving bowls or cones, and garnish with dark chocolate shavings.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
