Vegan Avocado Mint Chocolate Chip Ice Cream

UPDATE: This post originally ran on April 24 but this recipe is way to delicious not to share again! We’re making it all summer long.

This ice cream is delicious. It’s free of dairy. Free of refined sugars. Totally vegan. Totally raw.

It’s even… dare I say it… good for you. In certain ways, that is.

It has avocado, which is filled with healthy fat and essential nutrients to help control blood pressure, lower cholesterol, maximize heart health, and prevent cancer. It’s got banana, to aid digestion and control blood sugar. It has coconut butter, which boosts immunity and metabolism, and helps destroy harmful bacteria and fungi within the body. (Fun fact: Coconut butter is similar to coconut oil, but is made from the coconut meat, and actually contains pieces of the meat in it.) It has mint, to help freshen breath, aid digestion, and cleanse your palate. It’s got agave nectar, a low-glycemic sweetener that can actually help boost your immune system and act as an anti-inflammatory agent, due to the presence of saponins and fructans. And finally, it has vegan carob chips which give you the decadent goodness of a chocolate chip without using milk or other animal products. Carob is even thought to aid digestion and protect against viruses, too!

Vegan mint chocolate chip ice cream

Here’s how to make this delicious treat.


3 medium Hass avocados, pitted
2 medium bananas
1/2 cup coconut butter (you can sub in coconut oil if you’d like)
1/2 cup coconut milk
4 tablespoons agave nectar
2 tablespoons peppermint extract
Small handful mint leaves
Handful vegan carob chips (I used mini chips!)

Vegan mint chocolate chip ice cream


1. Place all ingredients (except carob chips) into a blender. Mix until smooth.

2. Transfer to a large bowl. Add carob chips. Mix with wooden spoon until well combined.

Vegan mint chocolate chip ice cream

3. Place in freezer to set.

4. Give a good stir every half hour or so until you reach your desired consistency. Enjoy!

Vegan mint chocolate chip ice cream sandwiches

I made mini ice cream sandwiches by placing a small scoop between mini vegan chocolate chip cookies! So freaking delicious.

This ice cream will harden if left in the freezer for extended periods of time, so if this happens, just leave it out on the counter for a little while before eating!

More healthy recipes from the BLDG 25 Blog.

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  1. Made it last night. The consistency and sweetness of ice cream, but unlike ice cream, I actually felt really good and energized after licking my spoon clean :) a great idea for a sweet, healthy treat!

  2. For the super health consciousness – unfortunately, almost all accessible agave syrup is not a natural sweetener, and it has more concentrated fructose in it than high fructose corn syrup :( Perhaps honey would be a better alternative. This recipe does look absolutely delicious though!

  3. Oooh yum! I am replacing more and more in my veg diet with coconut products for it’s health benefits and anti inflammatory properties. Can’t wait to try.

  4. Whoa way too much peppermint extract! We’ve been trying to tone it down with extra milk and sweetener. .. Still in progress. .. ):

  5. I’m going to make this but by freezing the banana, some of the coconut milk and avocado first. In theory they should blend into automatic icecream. Not sure yet if gonna use 70% cocoa or cacao nibs. Oh and just stevia for sweetening.

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