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Dairy Free Chocolate Chip Mint Ice Cream
Dairy free a luscious and loaded with peppermint flavor, this healthy ice cream uses no refined sugars and some spinach for that traditional green color!
Course
Dessert
Cuisine
American
Keyword
dairy free ice cream
Prep Time
5
minutes
minutes
Servings
8
people
Calories
365
kcal
Author
Tessa
Ingredients
2
cans
full fat coconut milk
or 3 cups cream
1
small
haas avocado
pitted, flesh removed
1
handful
spinach
1/2
cup
honey
may use granulated sugar
1
tablespoon
vanilla extract
2
teaspoons
peppermint extract
to taste
1/2
cup
finely chopped dark chocolate
or more to taste
1
tablespoon
gelatin
softened in 3 tablespoons water
Instructions
Blend all ingredients in your blender minus the chocolate until smooth. Taste and add more sweetener or extract to taste if desired.
Place mixture in your ice cream maker and follow manufactures directions.
Once frozen, mix in chocolate pieces.
Eat immediately or freeze. Once frozen hard, thaw for 20 minutes on counter before serving.
Notes
You may substitute equal amounts half and half and cream for the coconut milk.
The spinach is for green color and can not be tasted.
I use a few drops peppermint essential oil instead of peppermint extract.
The gelatin helps to keep the ice cream soft.
Nutrition
Calories:
365
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
28
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
0.1
mg
|
Sodium:
32
mg
|
Potassium:
439
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
389
IU
|
Vitamin C:
5
mg
|
Calcium:
60
mg
|
Iron:
4
mg