This dairy-free peppermint ice cream is a totally different take on the classic. Using avocado as the base, this recipe originally evolved years ago when I needed to make an ice cream for some friends with a range of food intolerances.
Their individual list of reactive foods meant there was no commercially available option for them and I didn’t want them to miss out when my boys favourite ice-cream (peppermint choc chip of course) was being served at the party.
Even if you’re not dairy-free, it can be a good way to get some additional healthy fats in to your little ones and serves as a more nutritious, less sugary version to many standard ice creams.
A little note:
Whilst it keeps okay, it will become really hard after being in the freezer for awhile. You may want to allow it to sit at room temperature to soften for a bit so it’s just as enjoyable.
Dairy-free Peppermint Choc Chip Ice cream
- 1 medium avocado (or 2 small avocados)
- 1/3 cup coconut cream
- 1/4 cup filtered water
- 1 generous tablespoon chopped fresh mint
- Peppermint essential oil to taste (I used around 7 drops, start at 4 and adjust to taste)
- 1/4 cup raw honey or maple syrup (you can substitute for Xylitol if sugar-free*)
- pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1/3 cup good quality dark chocolate, chopped (ensure dairy free if needed, carob is also an option)
- In an blender or food processor, blend all of the ingredients (apart from the dark chocolate) until smooth.
- Scrape down the sides, taste and adjust the sweetness and peppermint to your liking. Blend once more until well combined.
- Stir through the chopped chocolate.
- Scoop into a freezer-safe container (for health glass and stainless steel are ideal) and pop into the freezer to set for 1-2 hours.
- Remove from the freezer, scoop into lovely round balls and pop back into the freezer to set a little more or eat immediately for a softer ice cream.
To serve we drizzle ours with a homemade junk-free “ice magic”, or magic shell if you’re not an Aussie.
* If using xylitol, blend it in a food processor first until the consistency of very fine like icing sugar. Otherwise it can be a little grainy in your ice cream.
Modified from my old blog.
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Sandi Cooper is an experienced Naturopath working in clinical practice for almost two decades. Her clients love her down-to-earth approach and her naturally caring qualities. Although Sandi is experienced in most areas of clinical practice, she has a special interest in children’s health and nutrition, working with parents to get the best outcomes for their children.