Blender Mint Chocolate Chip Avocado Ice Cream, creamy and luscious; no churning, no ice cream maker and no whipping! If you love avocados and chocolate, then this is the perfect summer dessert treat for you.
You can find avocados (a good source of healthy fats, protein and fiber) in my house at all times. We love to slice them up and use them in sandwiches or salads. Another favorite is to mash them with spices and onions to make a large bowl of guacamole and either dip some tortilla chips in them or slather over Mexican dishes like burritos, tacos or quesadillas.
I know of some people who love just mashing the creamy fruit up in the shell, sprinkle some sugar and just spoon it up!
I have been wanting to make an ice cream with this amazing fruit for some time. So, on my last trip to the local grocery shop, I picked up a can of condensed milk and a pint of whipping cream along with some more avocados (told ya, cannot have enough of these gorgeous ones!).
The thought of avocados in an ice cream (the green color to be specific!) reminded me of one of my favorite flavors, mint chocolate chip ice cream! So, I decided to add a splash (just about ¼ tsp only) of peppermint extract for a subtle minty aroma. Of course, vanilla is a must.
And how can you forget the chocolate chips! After all, it is a mint “chocolate chip” avocado ice cream!
I was not in a mood to whip cream using my hand electric beater, so I reached out to every cooks’ helper, a simple blender! So, as you can see, the whole process needs only a blender!
This super creamy frozen delight comes together in no time. Just add the chilled whipping cream into a blender and pulse until you start to see the cream thicken; you will notice soft peaks. DO NOT OVERBEAT! You are not looking to make butter here!
Transfer into a mixing bowl.
Next, add the chopped avocados, condensed milk, peppermint extract and vanilla into the same blender and give it another whirl until the whole mixture is smooth and creamy.
Transfer to the bowl with whipped cream; sprinkle your favorite kind of chocolate chips or chunks over it.
Then, oh so gently, fold in the smooth avocado-condensed milk puree into the thick beaten cream until just mixed. Transfer to a freezer container, and now comes the hard part; waiting for it to freeze completely!
After 3 to 4 hours or ovenight, remove from freezer and set on counter top for 5 to 10 minutes to allow the ice cream to soften a bit. Serve a scoop or two into a bowl and enjoy cool, creamy, smooth, mint chocolate chip avocado ice cream this summer!
Isn’t this a great and fun way to get your kids to have heart healthy, high fat (good fats), highly nutritious avocado in their diet?
Now why would you want to make this?
It is:
- Creamy
- Luscious
- No eggs
- No whipping
- Needs only a blender
- Healthy (of course, it has the wonder fruit avocado right?)
Need more choices for homemade ice creams? Then check out these yummy ones:
2-Ingredient Strawberry Ice Cream
Easy Mango Sorbet with Saffron and Cardamom
Now scroll down and let’s get on right to the recipe, shall we?
Step-by-step method to make Mint Chocolate Chip Avocado Ice Cream:
Place the whipping cream in a blender and pulse in short bursts until it becomes creamy, fluffy and thick. Do not over blend or you will end up with butter!!
Transfer to a mixing bowl.
Now, blend chopped avocado, condensed milk, peppermint extract and vanilla in the same blender. Give it a blitz to get a smooth puree.
When smooth, pour over the whipped cream.
Sprinkle chocolate chips and gently fold with a spatula taking care not to deflate the air whipped into the cream. Once completely mixed, transfer to a freezer container.
Close with an airtight lid and freeze for at least 3 to 4 hours or even overnight until well set.
Remove about 10 to 15 minutes before serving to let it soften a bit.
Use an ice cream scoop and serve immediately.
Enjoy!!
Smooth, creamy and luscious with a hint of mint, chocolate chip avocado ice cream is the healthy dessert you are looking for this summer!
Ingredients
- ½ can of condensed milk (about 200 gm or half of a 14-ounce can)
- 250 ml of chilled whipping cream
- 1 large avocado
- ¼ tsp peppermint extract
- ½ tsp vanilla extract
- ¼ cup chocolate chips
- Mint leaves for garnish
Instructions
- Place the whipping cream in a blender and pulse in short bursts until it becomes creamy, fluffy and thick. Do not over blend or you will end up with butter!!
- Transfer to a mixing bowl.
- Now, blend chopped avocado, condensed milk, peppermint extract and vanilla in the same blender.
- When smooth, pour over the whipped cream.
- Sprinkle chocolate chips and gently fold with a spatula taking care not to deflate the air whipped into the cream.
- Once completely mixed, transfer to a freezer container, close with an airtight lid and freeze for at least 3 to 4 hours or even overnight until well set.
- Remove about 10 to 15 minutes before serving to let it soften a bit.
- Use an ice cream scoop and serve immediately.
- Feel free to double the recipe for more scrumptious culinary delight!
- Enjoy!!
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Scroll down to enjoy more ice cream delights this summer shared by my friends:
Easy Caramel Dulce-de-leche Ice Cream
No-Churn Orange Saffron Ice Cream
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