Mint Chocolate Chip Ice Cream Bars (Paleo, Vegan)

These mint chocolate chip ice cream bars have a creamy mint ice cream filling that's coated in dark chocolate. The ice cream filling is made with avocado, sweetened with maple syrup and loaded with bits of chocolate. These homemade mint ice cream bars are paleo, vegan, dairy free and easily made keto.

There is no better way to cool down during the hot summer months than with a homemade ice cream treat!

I've spent the last couple of months perfecting these mint chocolate chip ice cream bars and they've quickly become a family favorite.

These paleo ice cream bars have a sweet, minty ice cream filling that's made with avocado, sweetened with maple syrup and loaded with bits of dark chocolate. The bars are frozen and then dipped in dark chocolate, giving this recipe the ultimate crunchy-creamy texture.

You'll love that these bars are dye free, as they're naturally colored green from the avocado. They are also paleo and vegan friendly and easily made keto, depending on the sweetener you use.

Ingredients

You can find the full recipe for these avocado ice cream bars in the recipe card below, but here's an overview of the ingredients you'll need:

• large, unripe avocados: you can use ripe avocados, but the ice cream will have a bit of an avocado flavor. This is why I recommend unripe ones - just a day or two before they're ready to eat.
• maple syrup: to sweeten the ice cream. Any liquid sweetener will work as a replacement. For keto, use a low calorie sweetener such as sugar free maple syrup.
• avocado oil: for creaminess. My favorite avocado oil is from Chosen Foods.
• vanilla extract: for flavor
• peppermint flavoring: or peppermint extract. If using an extract you will need to adjust the quantity.
• water: to thin the filling
• tapioca starch: added for a creamier filling. Omit this ingredient for a keto friendly version.
• salt: to enhance the flavor
• dark chocolate chips: for both the ice cream and the chocolate coating.
• coconut oil (not pictured): optional for thinning the chocolate coating.

How to Make Mint Chip Ice Cream Bars

You will need a blender and popsicle molds to make this recipe. I used silicone ice cream molds (each mold makes 4 mini ice cream bars), but any will do.

1. First, remove the pit and skin from the avocados and cut them into cubes. Add them to your blender, along with the remaining ice cream ingredients.
2. Blend, starting at a low speed and slowly increasing the speed, until the mixture is smooth and creamy.
3. Add in the chopped chocolate and blend until just combined.

4. Scoop the avocado ice cream into the popsicle molds. The number of ice cream bars will vary depending on the size of your molds...I made about 13 ice cream bars.

5. Place the popsicle sticks into the ice cream bars and set the molds on a flat surface such as a large baking sheet.
6. Freeze the ice cream overnight, or for a minimum of 5 hours.

7. Once the ice cream bars are fully frozen, make the chocolate coating. Melt the dark chocolate and coconut oil. Then pour it into a cup just big enough to fit an ice cream bar.
8. Grab the ice cream bars from the freezer and remove them from their molds.
9. Line a baking sheet with a sheet of parchment paper. One at a time, dip the bars into the melted chocolate. Then, place them on the lined baking sheet to set.
10. Drizzle any remaining chocolate over the bars. You can also decorate them with fresh mint leaves (as I did in some of the photos).

Storage

These paleo mint ice cream bars need to be stored in the freezer. They are best eaten after a few minutes thawed at room temperature.

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