Imagine a dessert that's so creamy, so refreshing, and so unexpectedly delicious that it will make your taste buds dance with joy! This Mint Avocado Ice Cream is not just another ordinary frozen treat - it's a vegan-friendly, ultra-smooth delicacy that proves healthy can be absolutely heavenly. With just 10 minutes of prep time and zero cooking required, you'll create a luxurious dessert that looks like it came straight from a gourmet restaurant but can be made right in your own kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 ripe avocados
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1/4 cup fresh mint leaves
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the ingredients by washing the fresh mint leaves and removing them from their stems.
- Cut the ripe avocados in half, remove the pits, and scoop the flesh into a high-powered blender or food processor.
- Add the coconut milk, maple syrup, fresh mint leaves, vanilla extract, and pinch of salt to the blender.
- Blend the mixture on high speed until completely smooth and creamy, ensuring no mint leaf chunks remain.
- Taste the mixture and adjust sweetness by adding more maple syrup if desired, or more mint for intensity.
- Pour the blended mixture into a freezer-safe container or loaf pan.
- Cover the container with plastic wrap or lid, ensuring it touches the surface of the mixture to prevent ice crystals.
- Freeze for 3-4 hours, or until the ice cream reaches a scoopable consistency.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
- Scoop into serving bowls and optionally garnish with additional fresh mint leaves or a drizzle of maple syrup.
Tips
- Choose ultra-ripe avocados for the creamiest texture - they should be soft but not brown or mushy.
- Use fresh mint leaves for the most vibrant flavor; dried mint won't provide the same bright taste.
- Ensure your blender or food processor is high-powered to achieve a completely smooth consistency.
- For an extra silky texture, strain the mixture through a fine-mesh sieve before freezing.
- If you prefer a less sweet version, start with less maple syrup and adjust to taste.
- For best results, use full-fat coconut milk to ensure a rich, creamy ice cream.
- To prevent ice crystals, press plastic wrap directly onto the surface of the ice cream before freezing.
- If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 3g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 0mg
