Five ingredient creamy ice cream made with avocados, mint, maple syrup, coconut milk, and cacao nibs. Smash between two chocolate snack cookies for dessert!
So, is it summer yet?
I ordered a swim suit this past week in anticipation of sunny summer activities.
The swimsuit was a ruffled two-piecer that didn’t fit quite right out of the cardboard box but looked super cute on the model online.
I’m trying to rock the whole high-waisted swimsuit thing but this one looked more like a wrinkled tutu than a bikini bottom.
I guess you could call it a mint green.
It’s also called a return!
You know what else is mint and green?
These Avocado Mint Cacao Chip Ice Cream Sandwiches that is sure to fit into your summer lovin’ and livin’!
It’s made no-churn with just 5 simple ingredients including avocado, coconut milk, and cacao nibs.
I’ve always been a mint-chocolate-chip ice cream lover.
It was my favorite kind of ice cream cake for birthday parties; frozen solid sheets of green layered on sweet chocolate cake.
When I got older and realized that all of that pretty green was food dye…I was definitely miffed.
You won’t find any green food dyes in this ice cream, babe!
This recipe uses fresh mint and avocado to achieve that minty green flavor without anything artificial.
There are no added oils, either, because this cream is a smooth operator all by itself.
It’s extra creamy and decadent packed with healthy fats from avocado and full-fat coconut milk.
No added sugars either, because it’s lightly sweetened with pure maple syrup,
I folded in unsweetened raw cacao nibs to get that chocolate chip from superfoods.
You can also sub chocolate chips, crushed chocolate bar, or sweet cacao nibs instead for sweeter ice cream.
The process behind this recipe is super simple.
You throw all of the ingredients in a blender and process until smooth and creamy.
Fold in cacao nibs, spread into a freezer safe container (I used a loaf pan lined with parchment paper).
The hardest part is waiting for this ice cream to freeze!
It takes a good 3-4 hours to freeze, and a good 6-8 to really get that ice cream consistency.
I recommend churning the ice cream at least once every hour to help smooth our the texture and consistency of the ice cream.
If the ice cream is frozen solid when removing from the freezer, leave out at room temperature for 5-10 minutes before serving.
I smashed my my Avocado Mint Cacao Chip Ice Cream between two of my favorite chocolate cookies for an epic ice cream sandwich.
If you haven’t tried Sejoyia Chocolate Coco-Thins yet, this is just the pairing you need as an introduction.
These clean cashew and cassava based cookies are perfect for sweet snacking!
If you don’t want to get as messy, try scooping the ice cream into bowls instead and topping with Chocolate Coco-Thins on the side.
You could also crumble them on top for more of a cookies ‘n’ cream feel…YUM.
Make some Avocado Mint Cacao Chip Ice Cream as a fun warm weather treat.
This recipe is perfect for a late night dessert, afternoon snack, or spontaneous ice cream date.
It’s sweet enough to be the real deal while boasting nutritional benefits from real foods.
Easy to follow and fun recipe to make and enjoy with kids, friends, and family.
If you try these Avocado Mint Cacao Chip Ice Cream Sandwiches, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations!
Check out my Pinterest page to pin more recipes like this one to make later!
Want more easy ice cream recipes? Check out my No-Churn Maple Tahini Ice Cream Sandwiches.
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XO Lauren
Avocado Mint Cacao Chip Ice Cream Sandwiches by Flora & Vino
- Total Time: 8 hours
- Yield: 6-8 servings
- Diet: Vegan
Description
Five ingredient creamy ice cream made with avocados, mint, maple syrup, coconut milk, and cacao nibs. Smash between two chocolate snack cookies for dessert!
Ingredients
Avocado Mint Cacao Chip Ice Cream
- 3 ripe avocados
- 1 13.5-oz can full-fat coconut milk, chilled overnight
- handful fresh mint leaves
- ¼ cup + 2 TBSP pure maple syrup (use less or more depending on desired sweetness!)
- ½ cup raw cacao nibs
For the sandwiches
- 1 bag Sejoyia Chocolate Coco-Thins
Instructions
- Add the avocados to a blender with the entire contents of one can of coconut milk, mint leaves, and maple syrup.
- Blend everything until it’s very smooth and creamy, then pour the blender contents into a freezer safe pan or container. Fold in the cacao nibs.
- Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn.
- Allow the ice cream to soften for 30 minutes prior to serving for the best results.
- Serve the ice cream by itself or smashed between your favorite cookies!
- To make ice cream sandwiches, pack slightly softened ice cream into a ¼” scoop, then spoon out and smash between two Coco-Thins.
- Roll the perimeter of the sandwich around on parchment paper to smooth out the edges, then wrap in parchment paper and allow sandwich to firm up for 15-20 minutes.
- Store leftover ice cream in the freezer for up to 2 weeks.
- Prep Time: 8 hours
- Cook Time: 0 mins
- Category: Dessert
- Method: Blender, Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refine Sugar-Free
This post is brought to you by Sejoyia, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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