Dairy-Free Peppermint Ice cream (with choc chips of course)

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)




  1. In an blender or food processor, blend all of the ingredients (apart from the dark chocolate) until smooth.
  2. Scrape down the sides, taste and adjust the sweetness and peppermint to your liking. Blend once more until well combined.
  3. Stir through the chopped chocolate.
  4. 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.
  5. 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.

To make this I just blend a little more melted dark chocolate (5og) with a bit of coconut oil (around 1.5 teaspoons, warmed to liquefy if solid). Due to the coconut oil setting solid when it’s cold, this will set once it hits the cold ice cream, just like Ice Magic but without any of the nasties.




* 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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About Sandi

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.

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