Vegan Chocolate Mint Ice Cream

Summer is nearly here, and so is ice cream season!  It is fun and easy to make your own at home, and it can be a bit healthier too, depending on what ingredients you use.  This one happens to be vegan, gluten free, and nut free but it is so rich and delicious tasting you would never guess by tasting it.  If you don’t have an ice cream maker don’t worry, I have included instructions to make it without one.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 4 hours

Ingredients

• 3 organic ripe avocados, diced
• 1 15 oz can Thai Kitchen coconut milk
• 1/4 cup filtered water
• 1/2 cup maple syrup
• pinch sea salt
• 1/2 tsp Frontier peppermint extract
• 3/4 cup Rapunzel unsweetened cocoa powder

Instructions

1. In a high speed blender or food processor, combine all ingredients and blend until smooth.
2. Pour into an ice cream maker, and process according to directions. Or alternatively, if you don’t have an ice cream maker, you can pour it into a bowl, place it in the freezer and whisk every so often until it is the consistency of soft serve ice cream.
3. Once churned, pour into a freezer safe container with a lid, cover and chill until scoop-able (mine took about 4 hours, it depends on how firm it is out of the ice cream maker).