Mint ice cream has to be one of my most favourite flavours ever! I have always loved the combination of chocolate and mint since I was a little girl. In fact, all our family loves mint! Sometimes, if the mint is too strong in food, my adorable, preschool son will call it too “spicy”. However, he has not complained about this recipe. My daughter, on the other hand, is training her palate to be a taste tester for professional purposes in her future career. At least that is my assumption. I have served this to several adults and other people’s children, and not one of them ever guessed there was an avacado in it. Every last one of them gobbled it up, except my undercover food critic. Bless her heart, but she is missing out.
The recipe doesn’t include chocolate chips, but you can always throw them in after-the-fact. I usually serve this alongside a brownie or cookie recipe that already has chocolate, so omit it in the ice cream. This “nice cream” is dairy-free, gluten-free, refined sugar-free and paleo friendly! It has healthful fats in it and tastes better than the store-bought variety. Freshens breath, tastes delish and is good for me? Score!
Mint Ice Cream
Recipe adapted from paleoglutenfree.com
Makes 6 servings.
1 ripe avacado (Make sure to get as much of the bright green colour avacado from the edges of the skin as possible, as this is your colouring. I failed to do that on the first batch, which is why my photos look more yellow/green.)
2 1/2 tsp of pure mint extract
1/2 cup pure maple syrup
1 organic egg (Organic is important, as you are serving it raw. Omit this ingredient if you are vegan or don’t have organic eggs.)
1 can full fat coconut milk
Place all ingredients in your food processor or blender and blend until smooth.
Pour mixture through a mesh strainer.
Turn on your ice cream maker and pour the strained mixture into the machine.
Churn for about 23 minutes.
Serve immediately (add about a half cup of chocolate chips if desired at this point), or place in the freezer to firm up a bit more.