Mint Chocolate Chip Avocado Ice Cream

• Vegan
• Gluten free

• Produce

  • 3 Avocados, large ripe

• Canned Goods

  • 2 cans (14 ounces each of full fat coconut milk

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1 cup Chocolate chips, vegan
  • 1/2 tsp Mint extract

Found on peasandpeonies.com

Description

Ingredients

• 3 large ripe avocados
• 2 cans (14 ounces each) of full fat coconut milk
• ¾ or 1 cup maple syrup, depends on how sweet you prefer it
• ½ teaspoon mint extract
• 1 cup vegan chocolate chips

Directions

• The day before making the ice cream, place the cans of coconut milk in the fridge overnight upside down. Plan in advance, as this is a very important step, it will segregate the coconut cream from the coconut water.
• Cut the avocados in half, remove the pit and spoon out the avocado flesh into a food processor or high speed blender.
• Turn the cans of coconut milk upside down, and open them, the hard coconut cream will be on top now.
• Spoon out the coconut cream into the blender and save the remaining coconut water for a smoothie or drink it.
• Add maple syrup and mint extract to the blender and blend on medium high speed until fully combined and smooth, about 3-4 minutes.
• Pour the ice cream mixture into a freezer safe bowl, stir in the chocolate chips, cover the top with plastic wrap, close the bowl and place in the freezer for 6 hours or overnight.
• Before serving, let the ice cream stand at room temperature for 10-15 minutes.
• Enjoy!