Why You’ll Love This Recipe
- Quick and Easy: Requires minimal preparation time and no ice cream maker.
- Diet-Friendly: Suitable for Paleo, Keto, and dairy-free diets.
- Nutritious Ingredients: Incorporates healthy fats from avocado and coconut milk.
- Naturally Colored: Achieves a beautiful green hue without artificial colorings.
Ingredients
- 110g full-fat coconut milk or heavy cream, whipped
- 50g avocado
- ½ teaspoon vanilla extract
- ½-3/4 teaspoon peppermint extract, to taste
- ½ teaspoon freshly squeezed lemon juice
- Pinch of flaky sea salt or salt of choice
- 2-4 tablespoons powdered xylitol or sweetener of choice, to taste
- 30-45g chocolate chips or cacao nibs, chopped, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Coconut Milk: If the coconut milk has separated, warm it gently in a water bath until combined.
- Blend Ingredients: In a blender, combine coconut milk, avocado, vanilla extract, peppermint extract, lemon juice, salt, and sweetener. Blend until smooth.
- Incorporate Chocolate Chips: Fold in the chopped chocolate chips or cacao nibs.
- Freeze: Transfer the mixture to a container and freeze for 1-2 hours, or until it reaches your desired consistency.
Servings and Timing
- Servings: Yields approximately 2 scoops.
- Prep Time: 15 minutes.
- Chill Time: 2 hours.
Variations
- Nutty Twist: Add chopped nuts like almonds or pecans for extra crunch.
- Chocolate Swirl: Incorporate a swirl of melted dark chocolate for a richer flavor.
- Herbal Infusion: Use fresh mint leaves instead of peppermint extract for a subtle, natural mint flavor.
Storage/Reheating
- Storage: Store in an airtight container in the freezer for up to one week.
- Serving: Let the ice cream sit at room temperature for 10-15 minutes before scooping to soften.
FAQs
What makes this ice cream suitable for Keto and Paleo diets?
This recipe uses low-carb sweeteners and dairy-free ingredients like coconut milk and avocado, aligning with Keto and Paleo dietary guidelines.
Can I use a different sweetener?
Yes, erythritol or allulose can be used. Note that erythritol may require a longer thawing time before serving.
Is an ice cream maker necessary for this recipe?
No, this is a no-churn recipe, so an ice cream maker is not required.
How can I achieve a green color naturally?
The avocado in the recipe provides a natural green hue without the need for artificial colorings.
Can I substitute the avocado?
The avocado adds creaminess and color. Substituting it may affect texture and appearance.
How long does it take to freeze?
Typically, it takes about 1-2 hours to reach a scoopable consistency.
Can I double the recipe?
Yes, you can double or triple the ingredients to make a larger batch.
What type of chocolate chips should I use?
Use sugar-free or dark chocolate chips to keep the recipe Keto-friendly.
How long can I store the ice cream?
It can be stored in the freezer for up to one week.
Why is my ice cream too hard?
Using erythritol as the sweetener can result in a harder texture. Allow it to thaw for 15-20 minutes before serving.
Conclusion
This no-churn Paleo and Keto Mint Chocolate Chip Ice Cream offers a delightful and healthy way to enjoy a classic dessert flavor. With its simple preparation and wholesome ingredients, it's a treat you'll want to make again and again.
No-Churn Paleo & Keto Mint Chocolate Chip Ice Cream
Indulge in a creamy, refreshing treat with this No-Churn Paleo & Keto Mint Chocolate Chip Ice Cream. This dairy-free and low-carb dessert is packed with the invigorating taste of mint and rich chocolate chips, all while using wholesome ingredients like avocado and coconut milk. No ice cream maker is needed—just blend, freeze, and enjoy a deliciously smooth, guilt-free dessert!
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 2 scoops
- Category: Dessert
- Method: No-Churn, Freezing
- Cuisine: Paleo, Keto, Dairy-Free
- Diet: Gluten Free
Ingredients
- 110g full-fat coconut milk or heavy cream, whipped
- 50g avocado
- ½ tsp vanilla extract
- ½ - ¾ teaspoon peppermint extract (to taste)
- ½ tsp freshly squeezed lemon juice
- Pinch of flaky sea salt or salt of choice
- 2-4 tablespoon powdered xylitol or sweetener of choice (to taste)
- 30-45g chocolate chips or cacao nibs, chopped (to taste)
Instructions
- Prepare Coconut Milk – If separated, gently warm the coconut milk in a water bath until combined.
- Blend Ingredients – In a blender, combine coconut milk, avocado, vanilla extract, peppermint extract, lemon juice, salt, and sweetener. Blend until smooth.
- Fold in Chocolate Chips – Stir in the chopped chocolate chips or cacao nibs.
- Freeze – Transfer the mixture to a container and freeze for 1-2 hours until desired consistency is reached
Notes
- For a nutty twist, add chopped almonds or pecans.
- For a chocolate swirl, mix in melted dark chocolate before freezing.
- Fresh mint leaves can be used instead of peppermint extract for a natural flavor
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