Mint Chocolate Chip Avocado Ice Cream
Taking a journey to better health doesn't have to mean missing out on everything you once enjoyed.
Mint Chocolate Chip was always my favorite growing up and now I can enjoy it guilt free.
This was very simple, dairy free, just a few ingredients and a high speed blender or food processor. I use this Ninja one and absolutely love it. Well worth the money!!
2 ripe avocados
1 cup almond milk
1/2 cup organic maple syrup
1/4 cup raw sugar (for added sweetness)
1 tablespoon of MCT oil
1/4 to 1/2 teaspoon of peppermint extract
1/4 cup Enjoy Life mini chocolate chips or other mini chocolate chips you prefer
Slice the avocados in half, remove the pit and scoop the avocado flesh into your food processor container.
Add everything except the chips. Mix the contents up until it is very smooth and creamy.
Taste test to see if you need anything else. The mint flavor tends to diminish during freezing. When you have the sweetness you desire, add the chocolate chips and mix well.
Line a loaf pan with parchment paper.
Empty the contents into the loaf pan. Place in the freezer for about 4 hours and check it.
The avocado ice cream freezes very hard. You will need to let it sit on the counter for 15 minutes or so to get a spoon into it to scoop it out into a freezer safe container for longer term use. Be careful not to tear the parchment paper when transferring it to bowls.