Mint Choc Chip 'Ice Cream'
Ingredients
- 200 g about 2 medium ripe avocados
- 2 tablespoons of honey
- 1 tablespoon stevia OR more honey
- 125 ml of almond milk or cows or coconut or whatever
- 20 g choc chips
- Pinch sea salt
- 2 tbsp peppermint extract or about 6-8 drops of essential oil*
- 2 organic egg yolks
Instructions
- Place all the ingredient, except for choclate chips, in a blender and blend until silky smooth.
- Then place in ice cream maker according to its instructions and ideally (if machine allows) add choc chips (whilst churning) about 20 mins before serving.
No ice cream maker? Here is a more basic - less smooth but tasty option
- Add choc chips to smooth mixture and stir until incorporated.
Place in freezer proof contain and place in fridge and either
- 1. Stir every 45 mins until at desire consistency - probably about 4 hours
- 2. (Lazier option) Leave for 2.5 hours then remove, use a knife to chop up/break up the ice cream and smoosh it together a bit more. This is definitely less smooth but a still yummy ;)
Notes
Make sure essential oil is SUPER high quality.
I use 85% dark chocolate and just use a knife to chop it small but you could use cacao nibs for an even lower sugar option.
I use 85% dark chocolate and just use a knife to chop it small but you could use cacao nibs for an even lower sugar option.