Combine avocados, banana, coconut milk, mint leaves, agave, and lemon juice in a food processor or blender. Process until smooth. Fold in chocolate chips. Pour mixture into a 8x4-inch loaf pan. Cover; freeze 4 hours or until set.
Recipe
Author
Hy-Vee Test Kitchen
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Description
If you love chocolate chip mint ice cream, you're going to love our dairy-free and vegan take using avocados, bananas, mint, and chocolate chips.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 very ripe avocados, pitted and peeled | ||
| 1 medium banana | ||
| ½ c. Hy-Vee refrigerated unsweetened coconut milk | ||
| ¼ c. fresh mint leaves, plus additional for serving | ||
| ¼ c. agave nectar | ||
| 2 tsp. fresh lemon juice | ||
| ½ c. vegan semisweet chocolate chips, plus additional for serving | ||
| White chocolate, melted, for garnish |
Things To Grab
- Food processor or blender
- 8x4-inch loaf pan
Directions
To serve, let stand at room temperature 30 minutes before serving. Drizzle with melted white chocolate and garnish with additional chocolate chips and mint leaves, if desired.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 18g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%