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