MINT CHIP AVOCADO ICE CREAM RECIPE BY TASTY
Here's what you need: large ripe avocados, honey, full-fat coconut milk, peppermint extract, sea salt, dark chocolate
Provided by Crystal Hatch
Categories Desserts
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the avocados to a blender or food processor, along with honey, coconut milk, peppermint extract and salt.
- Blend until smooth, scraping down sides as necessary.
- Pour mixture into a freezer-safe dish and fold in the chocolate chunks.
- Freeze for at least 2-3 hours. If freezing overnight, allow to defrost for 10-15 minutes for easier scooping.
- Enjoy!
Nutrition Facts : Calories 470 calories, Carbohydrate 57 grams, Fat 28 grams, Fiber 10 grams, Protein 3 grams, Sugar 43 grams
AVOCADO ICE CREAM
Provided by Alton Brown
Categories dessert
Time 8h15m
Yield 1 quart ice cream
Number Of Ingredients 5
Steps:
- Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
- Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
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