Mint Chip Ice Cream (Dairy-Free, Grain-Free, Ice Cream Maker-Free & Semi-Raw)

Tuesday, January 17, 2012

Yes— it's the middle of winter. But, if you're lucky enough to find yourself in warm weather where bananas and avocados are abundant, you may find a recipe that uses avocado to make a creamy ice cream. Then you may realize that the color resembles mint chocolate chip ice cream. And the best way to neutralize the taste of the avocados and banana is a few extracts. Alas, Mint Chip Ice Cream is born.

Mint Chip Ice Cream

3 Frozen Bananas, chopped
1 small ripe avocado, peeled, pitted & chopped
1 cup ice
1 cup coconut milk or milk substitute of your choice
4 Medjool dates, pitted and soaked or 3 Tbs. sweetener of your choice
2 tsp. almond or vanilla extract
1 tsp. peppermint extract

a high cacao dairy free chocolate bar chopped into chunks (or whatever you have on hand)

1. Combine all ingredients in vita-mix except for chocolate chunks.
2. Blend— consistency will be of soft serve.
3. Mix in chocolate.
4. Optional: Put in airtight container (Ball jars work well!) freezer for 1-2 hours for harder texture

I suspect that a strong blender with a decent ice crushing feature could probably handle this recipe if you aren't so lucky to have a vita-mix, blendtec, other blender with 2 HP. . .

This will harden fairly well in about 2 hours. If you leave it in much longer, it will be as hard as a rock.

Tip: If you plan on freezing this for more than a few hours. Store it in a wide mouthed ball jar and tightly screw on the lid. Ball Jar lids create a good enough seal that you can run it under hot water to  to soften it quickly. 

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