Mint Chip Avocado n’Ice Cream

Updated: Dec 31, 2019

We all need a little bit more of this in our lives.


4 ripe haas avocados

1 1/2 cups coconut milk (preferably full fat) - I prefer Hawaiian Sun Frozen Coconut Milk because it's more economical and seems to be creamier. Check your grocer's freezer*

1/2 cup powdered monk fruit or 1- 1.5 tsp stevia leaf

juice from the 1/2 a lemon (to prevent browning)

5 drops of peppermint extract

1/2 - 3/4 cup Lily’s vegan sugar free dark chocolate chips

Blend everything except for chocolate chips in a high speed blender until ultra smooth.

Pour into a loaf pan then stir in chocolate chips. Smooth out the top.

Freeze 2-4 hours. Stirring every 20 or so minutes is optional - go for it - or just leave it to chance. The object of stirring is to avoid ice crystals from forming while it’s freezing. These ingredients are high in fat so they don’t have enough water content to create a lot of crystals but stirring won’t hurt. Either way, once frozen allow to sit on the counter for at least 10 minutes, 15-20 if you’re patient. Scoop and enjoy.

#mintchip #cleanketo #nicecream #goodfat #eatfat #ketotreats #sugarfreedesserts

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