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.
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
|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
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.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 18g
- Protein: 1g