Mint Chocolate Chip Ice Cream Recipe (Dairy-Free, Egg-Free)

4 from 6 votes

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings quart

Calories 0kcal

Author Mommypotamus

3 medium avocados
2 tsp lemon juice (freshly squeezed)
2 ½ cups coconut milk (or try this homemade recipe)
⅓ cup raw honey (coconut sugar or another unrefined sugar can also be used, but will change the color)
¼ tsp unrefined sea salt
1 tsp grass-fed gelatin (if using homemade coconut milk, add in an extra teaspoon)
2 ½ tsp peppermint extract
1 tsp vanilla extract
1 cup chocolate chips (this brand is dairy-free)

Measure out two tablespoons of coconut milk. Add gelatin to coconut milk and set aside (It needs time to soften and absorb liquid.)
Warm remaining coconut milk in a small pot, then whisk in gelatin mixture.
Allow liquid to cool, then add it and the rest of the ingredients - except the chocolate chips - to a blender and process until smooth.
Pour mixture in an ice cream maker along with the chocolate chips and churn according to manufacturers instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm. (If left in for a long time you may need to let it soften at room temperature for about 20 minutes before scooping.)