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Dairy-Free Mint Chocolate Chip Ice Cream

Servings: 8
Author: tessa


  • 2 cans full fat coconut milk
  • 1 Haas avocado flesh removed
  • 1 large handful spinach optional
  • 1 tablespoon vanilla extract
  • 2 teaspoons peppermint extract to taste
  • 1/2 cup mild honey
  • 1 tablespoon gelatin softened in 3 tablespoons water
  • 1/2 - 1 cup chopped dark chocolate


  • Add all ingredients except for the chocolate to a blender and blend until smooth and creamy. Taste and add more peppermint or sweetener if you like.
  • Pour mixture into your ice cream maker and follow the manufacturer's directions.
  • When firm, stir the chocolate pieces in by hand.
  • Serve immediately, or store in freezer for later.
  • If frozen, leave on counter to soften for 20 minutes before serving.


You may substitute equal amounts half and half and cream for the coconut milk.The spinach is for green color and can not be tasted.I use a few drops peppermint essential oil instead of peppermint extract.The gelatin helps to keep the ice cream soft.