Vegan Avocado Mint Chocolate Chip Ice Cream Recipe 2022

Trust us, this is amazing, and dare we say….healthy for you?
Give this vegan recipe a try and we promise you’ll be making it for your friends and family all summer long!

Ice Cream Recipe

Avocado Mint Chocolate Chip Ice Cream

Serves 4 to 6

The Ingredients

2 (14-ounce/400-ml) cans of full-fat coconut milk (refrigerated overnight)
2 ripe avocados, peeled and diced
5 to 7 tablespoons rice syrup or another sweetener
1 teaspoon peppermint extract
1 large handful of fresh mint leaves
¼ cup (60ml) raw cacao nibs (or unsweetened chocolate chips or grated raw chocolate)
How To Prepare

Open the coconut milk cans and scoop the thick white cream into a blender. Add avocados, rice syrup, peppermint, and fresh mint, and blend until smooth. Add the cacao nibs/chips and stir with a spoon.

I found this version, and have to admit, this is my favorite vegan ice cream recipe now!

If you know someone who might like this, please click “Share!”

Frequently Asked Questions (FAQs)

What is the best cream to use for ice cream?

Use heavy cream, half-and-half, or milk with a larger proportion of milk fat, such as whole milk, to make sure your homemade ice cream turns out creamy. Ice crystals may form in ice cream that contains a lower amount of milk fat.

What is the main ingredient in ice cream?

Of course, milk provides the majority of the elements in ice cream, the most important of which is milkfat, which gives ice cream its smooth and creamy texture. In truth, the USDA mandates that ice cream have at least 10% milkfat, which can come from either milk or cream, in order for it to be labeled such.

What is homemade ice cream made of?

Starting with the ice cream base, homemade ice cream is transformed into the familiar frozen treat that we all enjoy. The basis will consist of milk, cream, sugar, whole eggs or egg yolks, regardless of whether the ice cream is milk- or water-based.

What is the secret to creamy ice cream?

The size of the ice crystals that develop during freezing determines how creamy an ice cream will be; the smaller the crystals, the creamier the texture. The water in the ice cream mixture is encouraged to propagate, or create lots of tiny "seed" crystals, by rapid freezing and continuous churning.