Ingredients

The following ingredients have 10 Servings
  • 3 avocados (ripe)
  • 2 cans (14 oz each) full fat coconut milk
  • 3/4 cup maple syrup
  • 1/2 teaspoon mint extract
  • 1 cup vegan chocolate chips

Instruction

  • The day before making the ice cream, place the cans of coconut milk in the fridge overnight upside down. Plan in advance, as this is a very important step, it will segregate the coconut cream from the coconut water.
  • Cut the avocados in half, remove the pit and spoon out the avocado flesh into a food processor or high speed blender.
  • Turn the cans of coconut milk upside down, and open them, the hard coconut cream will be on top now.
  • Spoon out the coconut cream into the blender and save the remaining coconut water for a smoothie or drink it.
  • Add maple syrup and mint extract to the blender and blend on medium high speed until fully combined and smooth, about 3-4 minutes.
  • Pour the ice cream mixture into a freezer safe bowl, stir in the chocolate chips, cover the top with plastic wrap, close the bowl and place in the freezer for 6 hours or overnight.
  • Before serving, let the ice cream stand at room temperature for 10-15 minutes.
  • Enjoy!