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This avocado mint and chocolate ice cream is super refreshing and a really fun way to enjoy avocado! Did you know that avocado is combined with chocolate in many countries and enjoyed as a dessert? I remember being very intrigued when I saw my first avocado chocolate shake on a cafe menu in Lombok (an Indonesian Island, East of Bali)! Its rich creaminess makes it the perfect add-on to desserts.
You’ll notice in the recipe that I only counted 2 tbsp of cacao butter and powder, as it’s the amount I estimate to stick to the ice cream bar, and it will be enough to drizzle around the ice cream and enjoy a chocolate coating. If you do want to do a dunk similar to what we did for the video, you will need a lot more, but the steps are the same. Now because we do not want to waste food, if you do choose to do this, close the jar and place it in the fridge as soon as you finish, and plan another recipe that needs lots of melted chocolate 🙂 It will solidify again, and when you’re ready to use again (I recommend within a week), take from the fridge, allow to get to room temperature, then place in a large bowl of hot water, it will gently get it back to a liquid form.
The ice cream is at its creamiest to enjoy on the day, but it keeps well in the freezer; we recommend taking it out of the freezer 10 minutes before eating (maybe less if you’re in a heatwave 🥵)
Avocado Mint & Chocolate Ice Cream
This avocado, mint, and chocolate ice cream recipe offers a refreshing and creamy treat, blending the unique combination of avocado and chocolate with coconut cream and mint.
Equipment
Ingredients
- 1 avocado
- ½ cup (22.5 g) fresh mint
- 1 cup (240 g) full-fat coconut cream
- ¼ cup (59.15 ml) maple syrup
- ¼ cup (43.75 g) chopped dark chocolate - we used 70%
- 2 tbsp cacao butter
- 2 tbsp cacao powder
Instructions
- The night before, place your coconut milk tin into the fridge. It will separate the cream and liquid.
- Add the avocado, coconut cream (the coconut milk can without the liquid), mint, and maple syrup to a blender. Blend until perfectly smooth.
- Pour into your ice cream mold, stir in the chopped chocolate, and add the wooden sticks. Allow freezing for 2 hours minimum (this will depend on how cold your freezer is).
- For the toppings, melt the cacao butter in the microwave for 20 seconds at a time, stirring in between until it is completely melted. Stir in the cacao powder.
- Drizzle on top of your ice cream bar, and enjoy!
