Description
Healthy mint chocolate ice cream bars made with vegan avocado ice cream and dipped in dark chocolate.
Ingredients
Scale
Avocado Ice Cream
- 2 large, unripe avocados*
- 1/4 - 1/3 cup maple syrup**
- 2 Tbsp avocado oil
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp peppermint flavoring***
- 1/4 cup water
- 2 Tbsp tapioca starch (omit for keto)
- 1/8 tsp salt
- 1/4 cup dark chocolate chips, chopped
Chocolate Coating
- 1 1/2 cups dark chocolate chips
- 1 Tbsp coconut oil
Instructions
Avocado Ice Cream
- Remove pit and skin from avocados and slice into cubes. Add them to blender, along with maple syrup, avocado oil, vanilla extract, peppermint and water. Blend, starting at a low speed and slowly increasing the speed, until the mixture is smooth and creamy.
- Add in tapioca starch and salt. Blend until combined.
- Add in chopped chocolate and blend until just combined.
- Place popsicle molds on a baking sheet and pour ice cream into molds. Add popsicle sticks.
- Freeze overnight or for at least 5 hours.
Chocolate Coating
- Place dark chocolate and coconut oil in a small sauce pan. Melt over low heat, stirring frequently.
- Line a baking sheet with parchment paper and grab the ice cream bars from the freezer.
- Remove ice cream bars from molds.
- One at a time, dip the bars into the melted chocolate. Place on lined baking sheet to set.
- Drizzle any remaining chocolate over dipped ice cream bars.
- Eat immediately or store in freezer.
Notes
*I recommend unripe for flavor purposes. Ripe avocados will give the ice cream more of an avocado-like flavor.
**Adjust the maple syrup to taste. Anywhere from 1/4 to 1/3 cup will work well. For keto, use a liquid sugar-free sweetener.
***If substituting the peppermint flavoring with peppermint extract you will need to adjust the quantity. Start with a small amount and add more to taste.