Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
This ice cream gets its creaminess, along with it’s pale green color, from ripe avocados– but no one will be able to tell once they taste it!
2 ripe avocados
½ cup almond milk (homemade recipe here)
3 tablespoons raw honey
2 tablespoons coconut oil
½ teaspoon peppermint extract*
2 oz. dark chocolate, chopped or shaved
Combine all ingredients, except the chocolate, into a high-powered blender, and blend until smooth and creamy. Stop and scrape down the blender container, as necessary.
Be sure to taste-test at this point, and make any necessary adjustments, then transfer to a freezer-safe container.
Fold in your dark chocolate chunks, if desired, or simply sprinkle them on before serving.
Allow to set in the freezer for 4-6 hours. (There’s nothing wrong with enjoying chilled mint-chocolate pudding, if you’re impatient, though!)
Garnish with extra chocolate, then enjoy this cold, creamy treat immediately!
*Peppermint extracts may vary by brand, so be sure to start off with a smaller amount of extract and adjust to your taste.