A delightful vegan alternative to classic mint chocolate chip ice cream, made with creamy avocados and fresh mint leaves.
Ingredients: 4 ripe avocados. 1 can 14 oz coconut milk. 1/2 cup maple syrup. 1/4 cup fresh mint leaves. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.
Instructions: Peel and pit the avocados, then place them in a blender. Add coconut milk, maple syrup, mint leaves, and vanilla extract to the blender. Blend until smooth and creamy. Transfer the mixture into a container and chill in the refrigerator for at least 2 hours. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, add vegan chocolate chips and let them incorporate into the ice cream. Transfer the ice cream to a freezer-safe container and freeze for an additional 2-4 hours until firm. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
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