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Mint Chip Avocado Ice Cream

by Crystal Hatch featured in Avocado Desserts 4 Ways

Ingredients

for 2 servings

  • 2 large ripe avocados
  • ¼ cup
    honey (85 g)
  • ¼ cup
    full-fat coconut milk (60 mL)
  • 1 teaspoon
    peppermint extract
  • 1 pinch sea salt
  • dark chocolate, chopped, to taste

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Preparation

  1. Add the avocados to a blender or food processor, along with honey, coconut milk, peppermint extract and salt.
  2. Blend until smooth, scraping down sides as necessary.
  3. Pour mixture into a freezer-safe dish and fold in the chocolate chunks.
  4. Freeze for at least 2-3 hours. If freezing overnight, allow to defrost for 10-15 minutes for easier scooping.
  5. Enjoy!
 

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