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Mint avocado ice cream with chocolate chips, no-churn and vegan
It’s also very easy to make, all you need is a blender and 10 minutes (plus freezing time).
- 1 medium-sized avocado deseeded and roughly chopped up
- 6 medjooll dates deseeded and roughly chopped up
- 2 handfuls of mint leaves (to taste)
- 3/4 cups of unsweetened plant-based milk
- 30g of cashew nuts
- 1 tsp sunflower oil
- Juice of 1 lime
- A handful of chocolate chips
Blend all ingredients (apart from the chocolate chips) in a smoothie blender. You might have to add a tiny bit more plant based milk or shake the blender cup a few times (not the whole blender) to make sure it blends well. Once done pour it into a tupperware dish, add a handful of chocolate chip cookies and combine. Spread it evenly in the dish and freeze for several hours or until it has become ice cream. when you take it out and it's too hard to scoop out then a 20 second microwave session will soften it a bit (if it’s still hard, repeat but make sure you don’t overdo it as it melts quickly). Otherwise take it out 20 min before dessert time to soften a bit. Enjoy your minty treat!
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