Description
This creamy Vegan Mint Chocolate Chip Ice Cream is a refreshing dairy-free dessert made with coconut cream, ripe avocados, fresh mint leaves, and rich dark chocolate chunks. Whipped to light and airy perfection and set in the freezer, this homemade ice cream offers a delightful blend of minty freshness and chocolate goodness without any dairy or refined sugars.
Ingredients
Scale
Main Ingredients
- 600 g coconut whipping cream (chilled overnight)
- 300 g avocados (weighed without pits or peel)
- 320 g vegan condensed milk
- 15 large fresh mint leaves (or 25 small leaves)
- 1 teaspoon peppermint extract
- 100 g dark chocolate (finely chopped)
Instructions
- Whip cream: In a large bowl, whip the chilled coconut cream until it becomes light and airy to create a smooth base for the ice cream.
- Blend: Place the avocado flesh, vegan condensed milk, fresh mint leaves, and peppermint extract into a high-speed blender, and blend until the mixture is completely smooth and evenly mixed for that creamy mint flavor.
- Fold: Using a rubber spatula, gently fold the avocado mint mixture into the whipped coconut cream in 3-4 parts to carefully combine without deflating the airy texture.
- Add chocolate: Fold in the finely chopped dark chocolate pieces evenly throughout the ice cream mixture for delightful chocolate chip bursts.
- Freeze: Transfer the ice cream mixture into a loaf pan, cover it tightly with plastic wrap, and place it in the freezer for at least 5 hours or until fully set and scoopable.
- Serving: About 15 minutes before serving, remove the ice cream from the freezer to allow it to soften slightly. Use a hot ice cream scoop to serve creamy, minty scoops.
Notes
- Ensure the coconut cream is well chilled overnight for best whipping results.
- Vegan condensed milk can be purchased or made at home by simmering coconut milk with sugar until thickened.
- Adjust peppermint extract to taste, adding more for a stronger mint flavor if desired.
- Use a hot scoop or dip the ice cream scoop in warm water before serving for easier scooping.
- Store leftover ice cream covered in the freezer for up to one week for peak freshness and texture.
