You're skeptical that avocado ice cream could be awesome? I get it. Avocados are for guacamole and salads. But ever since I made avocado chocolate pudding I've been a fan of experimenting with them in desserts and this mint ice cream is another surprising win. I used this recipe, but made a couple changes. The end result was a creamy, delicious mint chip ice cream and you'd honestly never know it was made with avocado because there isn't a hint of it in its taste. Hope you enjoy!
chocolate chips to taste (GAPS diet people could make their own or omit, I use this brand, it's non-GMO)
2T raw honey (the original recipe calls for 3, but it was a bit too sweet for me, so taste it as you make it. You could probably sub quality maple syrup and it'd be just as good.)
1/2 cup rice milk
2T coconut oil
1/2t peppermint extract (I know this doesn't seem like a lot, but less is more- you don't want to use too much or it'll be overwhelming.)
Blend everything together in a high powered blender or food processor until you get a smooth, creamy consistency. Taste test and make any adjustments. Put the mixture in a freezer-safe container and freeze for 4-6 hours. Eat and enjoy!