mint chocolate chip ice cream and raw cacao sauce ~vegan~

Finishing a whole bowl of ice cream never felt so good!

Mint Chocolate Chip Ice Cream and Cacao Sauce ~ made with bananas and avocados ~ vegan, dairy free ~

So delicious you will never know it’s made from bananas and avocados!  Avocados power up the nutrition in this dessert and gives it that beautiful green hue!

Add a few drops of mint extract, chocolate chips and voila…Mint Chocolate Chip Ice Cream!

Mint Chocolate Chip Ice Cream and Cacao Sauce ~ made with bananas and avocados ~ vegan, dairy free ~

Perfect for a St. Patrick’s day treat! 

For an easier time blending, it’s important to peel and slice the bananas before freezing.  I used canned coconut milk to create a super rich texture, but you can use regular coconut milk, soy milk or almond milk.  Blend the bananas and coconut milk first then added the avocados, maple syrup and mint extract.  Fold in the chocolate chips, pour into an air-tight container such as a pyrex dish and place into the freezer to harden.  Personally, I like it just as much (or more!) straight out of the blender!  But, for the photo’s sake we froze it to look more like traditional ice cream.

Mint Chocolate Chip Ice Cream and Cacao Sauce ~ made with bananas and avocados ~ vegan, dairy free ~

As if things couldn’t get any better add a generous drizzle of raw cacao sauce!  Not only does it taste absolutely amazing but, cacao adds a healthy dose of polyphenols to support heart health and decrease inflammation.  Since running out of my cacao supply from Costa Rica I have been buying Nativas brand from vitacost.com.  Which, by the way is my new favorite website!

To Make Cacao Sauce:  Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.

mint chocolate chip ice cream ~vegan~
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Ingredients
  • 2 bananas (peeled, sliced and frozen)
  • ½ cup canned coconut milk (or milk of your choice)
  • ½ avocado
  • 1 tablespoon pure maple syrup
  • ½ teaspoon mint extract
  • ⅓ cup vegan chocolate chips
Instructions
  1. Add frozen bananas and coconut milk to a high-speed blender and blend until smooth.
  2. Add avocado, maple syrup and mint extract. Blend again until creamy.
  3. Pour into a container and fold in chocolate chips.
  4. Place into the freezer for 3-4 hours or until set.
  5. Scoop and Enjoy!

Have a happy Friday and a safe St. Patrick’s Day weekend!

16 comments

    • beginwithinnutrition   •     Author

      I have to say, it was pretty good!!! Headed to the freezer for leftovers now :) Thanks for stopping by!

  1. Sophia   •  

    Oh my goodness, gorgeous recipe!

    • beginwithinnutrition   •     Author

      Thank you so much :)

  2. kelly   •  

    Yum! Looks delicious! Love that it’s dairy free!

    • beginwithinnutrition   •     Author

      Thanks Kelly!

  3. Robin   •  

    Chocolate mint chip ice cream is my favorite and I am not supposed to have it anymore! I was just thinking earlier today I wish I could find a non-dairy substitute! I am allergic to avocados. Any suggestions on a replacement for that? I am also allergic to coconut, almond, and dairy so I will probably have to use rice milk. Is there anything extra I should add because of that or a better substitute for the rice milk altogether? So excited to give this a whirl! Thanks for giving me hope!

    • beginwithinnutrition   •     Author

      Hello! I would add an extra banana in place of the avocado. Can you have cashews? Soak cashews in water for a few hours, blend into a cream then blend in with the frozen bananas and mint. That might add a little more “ice cream” like texture/taste to the mix! Hope that helps :)

      • Robin   •  

        Nope, no cashews either, or almonds, or pecans. I think I will try it with the extra banana. Any other substitution suggestions? Thanks so much!

  4. Andreea   •  

    Can I use the ice cream machine for this recipe? I am planning to use almond milk and I really hate ice crystals in my ice cream…
    It really looks amaziiiiiing! And I loooooveeeee mint!

    • beginwithinnutrition   •     Author

      Hello! I’m sorry, but I don’t have experience with using an ice cream machine. I agree…ice crystals are horrible! I think that’s why I enjoy eating it cold straight out of the blender instead! If you use this recipe in an ice cream machine please keep me updated on how it comes out :)

  5. Julie   •  

    Wow definitely will have to try this! I’m thinking coconut cream would be great in it instead of coconut milk!

    • beginwithinnutrition   •     Author

      I was thinking the same thing! Coconut cream would be an amazing upgrade :)

  6. Len   •  

    If allergic to avocados, maybe add spinach powder or a little spirulina powder for visual effects.

    • Robin   •  

      Thanks for the suggestion!

  7. Pingback: Back at it! | Adventures in Picky Stomachs

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