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 tsp peppermint extract (to taste)
- ½ tsp freshly squeezed lemon juice
- Pinch of flaky sea salt or salt of choice
- 2-4 tbsp 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
