This mint chocolate chip ice cream has a secret ingredient – California Avocados! The California Avocados add a beautiful hint of green and incredible creaminess to this easy and delicious ice cream.
Y’all know that I’m avocado crazy, right? Guacamole, Baked Avocado Eggs in a Basket, Spicy Grilled Shrimp Quesadillas with Smoky Avocado Cream Sauce, Avocado Toast… and so much more I’ve even made custard with avocados after traveling to California a few years ago with The California Avocado Commission; so I was really excited when they challenged us to celebrate National Ice Cream Month by making Ice Cream with California Avocados. They even sent each of us an awesome ice cream maker that has ice cream ready in 20 minutes!!!
Nathan, Princess, and Monkey are ice cream fanatics; if there’s ice cream, they’re on it. I’m a bit pickier when it comes to ice cream; I know what I like, and I’m quite particular about it. One of my ice cream weaknesses is mint chocolate chip; so when they issued the challenge, this one was a no brainer … green, delicious, cool, and creamy, paired with rich, sumptuous dark chocolate and bright chocolate mint fresh from my garden.
This ice cream takes less than 10 minutes from start to putting it into the ice cream maker; if you don’t have an ice cream maker, you can chill it in the freezer -to make it no churn ice cream, it’ll just take a couple hours to freeze, instead of being ready in 20 minutes. Just place all the ingredients into a food processor and blender to process for a couple of minutes, then pour into the ice cream maker and process according to your machine’s directions.
7-ingredients, y’all – that’s it: Heavy whipping cream, sweetened condensed milk, ripe California Avocados, mint extract, vanilla extract, chocolate mint leaves, and dark chocolate chips. That’s it.
7 ingredients and 20 minutes.
That’s all it takes before you have your hands on the creamiest, most delicious mint chocolate chip ice cream. If you don’t tell anyone, they’ll never even know that avocado is the secret ingredient that makes this ice cream so amazing.
Mint Chocolate Chip Avocado Ice Cream
Monkey gives this ice cream 2 thumbs up. I gave him some in an ice cream cone and he devoured before it even had a chance to think about melting; which is pretty fast considering it’s averaging 110°F (real feel) for the past few days.
- 2 Cups Heavy Whipping Cream
- 1 (14 oz) can Sweetened Condensed Milk
- 2 Small to Medium California Avocados, seed removed and fruit scooped out
- 1 teaspoon mint extract
- 1 Tablespoon fresh chocolate mint leaves, if available
- ½ teaspoon vanilla extract
- 12 ounce bag (about 2 cups) dark chocolate chips
- Blend all the ingredients in a food processor or mixer, don't over-process, you still want some chunks of chocolate
- Add to ice cream maker and process according to directions
- Serve immediately, or freeze 6 hours to overnight to deepen the flavors and enhance the experience
If you want some more ridiculously delicious ways to turn California Avocados into ice cream, check out these recipes from some of my fellow California Avocado Ambassadors:
Mexican Chocolate Avocado Ice Cream from All Day I Dream About Food
Chocolate Coconut Avocado Ice Cream from Running to The Kitchen
Chocolate Chunk Avocado Ice Cream from Cookin’ Canuck
Homemade Chocolate Avocado Ice Cream from Healthy Yummy Easy
Shortcut Avocado Ice Cream with Chocolate Chunks from Dine and Dish
No Churn Avocado Pistachio Ice Cream from I Wash… You Dry
Disclosure: This recipe was created and inspired by my partnership with the California Avocado Commission. I’m excited to be partnering with California Avocados for the 4th year in a row to share recipes and tips inspired by delicious California Avocados. For more great recipes visit the California Avocado Commission website and follow them on Facebook and Twitter. Thank you for supporting the companies and brands that help make A Southern Fairytale possible. Sponsored posts help me pay for the costs associated with this blog (like the groceries…so very many groceries,y’all), and help support me as I follow my dreams of having a career in recipe development and food photography. All opinions are 100% my own.