Homemade Ice Cream

Mint chocolate chip ice cream is a classic flavor. It’s refreshingly light and creamy and makes an amazing summertime treat. But you don’t have to go to the store to get your fix anymore. Try our healthy dairy-free, vegan and Paleo diet-friendly homemade ice cream recipe that’s made with coconut milk, avocados and bananas.

This homemade ice cream recipe is not only sure to please, it’s also full of healthy nutrients. Avocado and coconut milk are full of healthy fats and using raw cacao nibs–chocolate in its pure form–is the healthiest way to eat chocolate. You get all of the flavor, antioxidants and minerals but no added sugars, fillers or fats. Yummy.

Homemade Ice Cream Recipe: Mint Chocolate Chip Avocado

Serves 6-8

Ingredients

14.5 ounces full-fat organic coconut milk
2 cups fresh mint
1/2 cup maple syrup
2 avocados
2 bananas
pinch of salt
1/4 cup cacao nibs (pure raw chocolate!)

Method

Heat the coconut milk, mint and maple syrup on the stovetop. Stir until hot, but not boiling. Take off of heat, cover and allow to steep for about 45 minutes.

Mash the avocados and bananas completely using a blender or food processor. Add a pinch of salt. Pour the coconut milk through a strainer into the blender. Press the mint against the strainer to get as much mint essence as possible into your ice cream.

Process until smooth.

Refrigerate for 2 hours.

Churn and freeze the ice cream in an ice cream maker, adding cacao nibs when the ice cream has reached the desired consistency. Serve your homemade ice cream immediately.

Alternate method without an ice cream maker: after refrigerating, place in a pan lined with parchment paper. Freeze partially and mix in cacao nibs. Freeze for 4-6 hours or until reaching desired consistency.

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Image: 1 Fine Cookie via photopin cc