Description
This vegan mint chocolate chip ice cream is a creamy, refreshing dessert made with coconut whipping cream, ripe avocados, fresh mint leaves, and dark chocolate. Perfectly smooth and naturally sweetened with vegan condensed milk, it offers a rich, dairy-free treat that’s easy to prepare at home without any ice cream machine. The mint flavor is fresh and vibrant, complemented by crunchy chocolate chips for a classic mint chocolate chip experience.
Ingredients
Scale
Ice Cream Base
- 600 g coconut whipping cream (chilled overnight)
- 300 g avocados (pitted and peeled)
- 320 g vegan condensed milk
- 15 large fresh mint leaves (or 25 small leaves)
- 1 teaspoon peppermint extract
Mix-ins
- 100 g dark chocolate (finely chopped)
Instructions
- Whip cream: In a large bowl, whip the chilled coconut whipping cream using an electric mixer or whisk until it becomes light and airy with soft peaks.
- Blend: Add the avocado flesh, vegan condensed milk, fresh mint leaves, and peppermint extract to a high-speed blender. Blend until the mixture is completely smooth and creamy.
- Fold: Using a rubber spatula, gently fold the avocado and mint puree into the whipped coconut cream in 3 to 4 additions. Mix carefully to keep the airiness of the whipped cream.
- Add chocolate: Fold in the finely chopped dark chocolate pieces evenly throughout the ice cream mixture.
- Freeze: Transfer the combined mixture into a loaf pan or airtight container. Cover it tightly with plastic wrap or a lid and freeze for at least 5 hours or until fully set.
- Serving: Remove the ice cream from the freezer about 15 minutes before serving to let it thaw slightly, making it easier to scoop. Use a hot ice cream scoop for best results and serve immediately.
Notes
- Make sure to chill the coconut whipping cream overnight for best whipping results.
- Vegan condensed milk can be store-bought or homemade using coconut milk and sweetener.
- Adjust the peppermint extract quantity based on your mint flavor preference.
- For a smoother ice cream texture, ensure the avocado is very ripe and fully blended.
- The ice cream is best consumed within one week when stored properly in the freezer.
