Vegan aVocado mint chocolate ice cream

So sweet and creamy without needing to add real sugar! Originally based off of “@snixykitchen’s” recipe.

Ingredients

3 5.4 ounce cans coconut cream

1 13.6 ounce organic full-fat coconut milk

1 cup monkfruit sweetener (I love Lakanto brand)

1 tablespoon coconut oil

1/4 cup fresh spearmint leaves

2 large ripe avocados

1/4 teaspoon peppermint extract

1 2.5 ounce bar dark chocolate (I used Eating Evolved bar)

Instructions

In a medium pot, over medium heat, whisk together coconut cream, coconut milk and monkfruit. Allow the monkfruit sweetener to dissolve.

Add coconut oil to pot, whisk until melted.

Pour mixture into a bowl and allow to cool at room temperature.

Boil a cup of water and pour over the fresh mint, in a colander, to blanch the leaves. Add leaves to the coconut and monkfruit mixture.

Once mixture is cooled, blend together with avocado and peppermint oil.

You can churn the mixture, in an ice cream machine, or using a paddle attachment in a food processor, mix for 10-15 minutes then transfer to cooled glass dish or loaf pan (place dish in freezer while blending and mixing the ice cream mixture).

In a double boiler, or a metal bowl over a pot of hot water, melt the bar of chocolate. Drizzle over the top of the avocado ice cream and freeze until firm.

Serve once the ice cream is solid. Keep in the freezer until you’re ready to enjoy!