This dairy-free mint ice cream is SO thick and creamy that it could easily pass as gelato! The recipe calls for only 4 ingredients and thanks to the avocado, it’s full of healthy fats. It follows the specific carbohydrate diet (SCD) and is Paleo!
Hi friends! I know many of you still have snow on the ground, but it’s already beginning to feel a lot like summer here in Florida! When that summer heat rolls in all I want is a bowl of refreshing ice cream! Prior to starting the specific carbohydrate diet (SCD), my favorite ice cream flavor was mint chocolate chip. So I wanted to share with you the recipe I use when I NEED my fix!
This ice cream has a lot going for it! It’s dairy free, no churn, SUPER healthy and only four simple ingredients. It’s so incredibly thick and creamy that it could pass as gelato!
The main ingredient in this ice cream is…avocado! Can you say “Hello healthy fats!”?
To test the ripeness of your avocado give it a very gentle squeeze, you don’t want to bruise it. If it leaves an indent, it’s overripe. If it doesn’t yield and feels very firm then it’s not quite ripe. What we’re looking for in this recipe is an avocado that yields a bit to the pressure. Another way to test the ripeness is to pop off the little stem (it looks like a small button) at the top of the avocado. If the skin underneath is brown, it’s too ripe. If the skin is green, it’s ready!
If all you can find in the stores are under ripe avocados, you can put them in a paper bag with a banana. This will help speed up the ripening process.
So, the ripe avocados go into a blender along with honey, coconut oil and peppermint extract. They get blended until smooth and creamy.
At this point I like to give a little taste test to determine if I want more peppermint extract. The thing to remember is that once it goes into the freezer, the flavor of the peppermint will dull just a bit. So, if the mint flavor is too light for you at this stage then add just a touch more.
Pour the green, creamy, deliciousness into a loaf pan and cover with plastic wrap to prevent freezer burn. After about 4 hours you’ll have yummy mint ice cream! Hope you enjoy!
Leave a comment below if you enjoyed this recipe or have questions!
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- 3 haas avocados ripe
- 1/3 cup coconut oil, melted
- 1/2 cup honey
- 1 Tbsp peppermint extract
Cut, peel and remove the seeds from the avocados. Place in a blender along with the rest of the ingredients.
Blend until smooth and creamy, stopping to scrape down sides of jar if necessary.
Pour into a small loaf plan and smooth the top with the back of a spoon or spatula.
Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer 5 minutes before serving.
The coconut oil needs to be completely melted before adding to the blender or you'll have lumps in the ice cream.
*The calories calculated in the recipe are an estimate*
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This looks so pretty and the combination of ingredients used is so unique. Saving it for later.
Although mint is not my flavor, I really like that this ice cream has avocado as the main ingredient. The color is also beautiful and it looks so creamy and refreshing.
Mint ice cream with avocado? Well color me intrigued! I certainly would never have thought to use that as a dairy substitute but I’m definitely going to have to try it now.
Interesting right?!! It’s just perfect in this recipe. If you do try it I’d love to hear your thoughts!
I absolutely love this idea for a healthy treat! I would have never thought to use the avocado for creaminess. I bought the ingredients today and am going to attempt this tomorrow! Thank you so much for sharing!
Thanks Carrie! If you make the recipe I’d LOVE to hear how it turned out!
Jennifer,
This is an amazing dessert! It is creamy and delicious! Thank you for ALL of your spectacular recipes and for your continued dedication to creating excellent options for SCD followers and their families.
All the best,
Jennifer
Thank you so, so much for your kind words Jennifer! As a former teacher I think it’s in my DNA to try and help others. When I left the profession to stay home with my kids I needed SOMETHING I could do from home to continue helping others…so this blog was born. It makes me so incredibly happy to know that I’m able to help those who face the same or similar dietary restrictions as I do. Thank you for stopping by to tell me that you enjoyed the recipe and the others on my website! Wishing you and your family well!
I love this idea! Avocados are so good for us and I love the pretty green color!
This looks fantastic! I follow a diet very similar to SCD and this would be perfect for me!
Thanks Jenni! Glad to hear it’s something you can enjoy, it’s sometimes difficult to find recipes that don’t need any modifications!
Oh, wow. Super interesting take on ice “cream” that I am gonna have to try. It surely doesn’t skim off the calories, but such a cool way to use Avocados.
Thanks Ben! It’s certainly not low calorie but you’re getting lots of healthy fats and I find that one scoop is all I need to feel satisfied. It’s SO deliciously rich!
My mom absolutely LOVES mint chip ice cream. I bet I could toss dairy free chocolate chips into the mix for her! This looks so dang rich and creamy.
It is super creamy! You could absolutely toss chocolate chips in there!
Mint chocolate chip is my all time favorite ice cream. Hubby can’t eat ice cream because he’s intolerant, but he could eat this! It looks so creamy, just like gelato – as you said!! I can’t wait to make it for him! Oh, and me! 🙂
this sounds like a fantastic treat for Summer…also love that flavor combo.
I LOVE avocado but I have only ever eaten it as a vegetable. Never had it in Ice cream or smoothies either. One of these days I’m gonna try it. I bet I will get hooked and come back for this recipe.
It’s worth a try Veena! You actually can’t even taste the avocado in this recipe…just creamy, minty goodness!
This recipe is just what I need. I love that you used avocado for the creaminess. It’s perfect, and I plan to mix up a batch as soon as possible.
Yay Patti!! I hope you enjoy!