Tuesday, July 17, 2018
Ingredients
- 2 ripe avocados
- 1/2 cup unsweetened vanilla Almond Breeze almondmilk
- 1/4 cup maple syrup, honey or other liquid sweetener*
- 1 Tablespoon coconut oil
- 1/4 teaspoon peppermint extract
- 1/4 cup dairy-free mini chocolate chips
Instructions
- 1.Add all ingredients except for the chocolate chips into a high powered blender. Blend until smooth and creamy.
- 2.Stir in chocolate chips and pour into a freezer-safe container. I used a loaf pan lined with parchment.
- 3.Place container in the freezer to set. It should take about 4-5 hours. Once frozen, pull ice cream from the freezer, let sit out on the counter for 5-10 minutes to soften. Use an ice cream scoop to serve and enjoy!
https://www.eatingbirdfood.com/mint-avocado-ice-cream/
