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!
P.S. If you’re in the mood for an ice cream sandwich, spread this ice cream between these Coconut Flour Waffles! You won’t regret it!!
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Leave a comment and star rating below if you tried this recipe!
- 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*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen
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