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| Dairy Free Mint Chip Ice Cream |
| photo by Orissa |
Servings: 4
Preparation Time: 10 minutes
- 4 large bananas, frozen (broken into small pieces)
- 1/4 cup fresh mint leaves
- 1 avocado, peeled
- 1 tablespoon coconut oil, melted
- 1 tablespoon cocoa powder
- 1 teaspoon raw honey
In a small sauce pan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.
In a blender, combine bananas, mint and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a “chip” like texture.
Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).
Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa.
Published on June 5, 2015
(1 votes, average: 4.00 out of 5)
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