Looking for a guilt free dessert to enjoy on hot summer nights? This dairy free dessert is not only creamy and delicious but it’s also packed full of antioxidants and healthy fats. All you need is an ice cream maker and a blender.
2 cans coconut milk, chilled
2 medium avocados
1/4 to 1/2 cup honey or coconut nectar
1 to 2 teaspoons organic peppermint flavoring
1/2 cup mini chocolate chips or cocoa nibs
Chill the coconut milk cans in refrigerator for at least 3 hours or overnight.
Place coconut milk, avocados, honey/coconut nectar and peppermint flavouring into a high-powered blender and blend on medium to high until smooth and creamy. Be careful not to blend too long or the mixture will heat up and will have difficulty turning to ice cream.
(I altered this first step tonight by blending all the ingredients first and refrigerating the mixture for the same amount of time, I’ve had chilling issues in the past with my ice cream maker! And this made for success.)
Pour blended contents into your ice cream maker and process for about 25 minutes or longer if needed. Pour in the chocolate chips after about 15 minutes.
The consistency of the ice cream will be that of soft serve. To harden it up, scoop it out and place into a large container. Freeze it for about 2 hours and let it stand about 10 minutes before serving. Makes 8 servings
And voila! A satisfying, nourishing treat. Enjoy!