This no churn avocado mint ice cream is just 4 ingredients and is SO thick and creamy that it could easily pass as gelato! The recipe is SCD, Paleo, dairy free, gluten free, and refined sugar free.
Here in Florida, land of the endless summer, my freezer is always stocked with homemade ice cream. When that summer heat rolls in there's nothing quite as refreshing as a bowl of ice cream.
Prior to starting the specific carbohydrate diet (SCD), my favorite ice cream flavor was mint chocolate chip, so I want 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!"?
How to pick a perfect avocado!
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 you'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, but 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.
Peel and remove the pits from the avocados before placing them into a blender along with honey, melted coconut oil, and peppermint extract.
Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
Give a little taste test and if needed, adjust the peppermint extract and honey to your liking.
Pour the ice cream mixture into a loaf pan and cover with plastic wrap to prevent freezer burn.
The mixture will take anywhere from 4 to 8 hours to freeze (it all depends on how often the freezer is opened during this time).
Mint ice cream tips
- Once frozen, 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.
- Peppermint extract can be potent and intensity of flavor varies depending on the brand. I've found one tablespoon of the McCormick brand to be perfect for my family but you may want to start small with just ½ teaspoon of extract and increase from there until your preferred flavor is reached.
P.S. If you're in the mood for an ice cream sandwich, spread this ice cream between my Coconut Flour Waffles...you won't regret it!!
Try these other no bake treats!
- Dairy Free Vanilla Cashew Ice Cream
- Raspberry Panna Cotta
- Strawberry Gelatin Pie
- Coconut Truffles
- Pumpkin Pudding
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Avocado Mint Ice Cream
- 3 haas avocados ripe
- ⅓ cup coconut oil, melted
- ½ cup honey
- 1 Tablespoon peppermint extract *check notes
- Cut, peel, and remove the pits from the avocados. Place the avocados 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 to 6 hours. Remove from freezer 5 to 10 minutes prior serving.
- Peppermint extract can be potent and varies in intensity based on brand. I've found 1 tablespoon of extract from the McCormick brand to be perfect for my family. You may want to begin with just ½ teaspoon of extract and increase from there based on your own personal taste.