Vegan Mint Chocolate Chip Ice Cream

Name: Thermomix recipe: Vegan Mint Chocolate Chip Ice Cream
Prep time: 5 min
Ingredients: 2 large Hass avocados, cubed and frozen; 1 large banana, cut in pieces, frozen; 50 Grams coconut oil; 100 Grams pure maple syrup; 1 Teaspoon vanilla bean paste; Pinches pink salt flakes; 8-10 Drops doTERRA Peppermint Oil or 1 tsp peppermint essence, but taste to be sure it is strong enough; Handfuls fresh mint leaves, no stalks; 50-60 Grams chocolate dark, in pieces

Makes 1L Prep Time 5 minutes Rated: Print

A quickie instant ice cream, without the cream! Nice Cream...or Vice Cream. Vegan Ice Cream. You need to use really ripe avocados. FYI.

I’m no vegan. Let’s get that straight. But I do have an official policy when it comes to deliciousness. It doesn’t matter what category it falls into, I am there baby!

I was playing around with some flavours for my new cookbook, which we are smack bang in the middle of creating just now. And this is one of the rejects. (Shhh, the recipe has no idea it’s a reject!) Aren’t you just glad there are rejects as good as this now and again? I simply cannot fit it into the already bursting pages of what is coming at you before the end of this year, I hope.

But I digress, so vegan, not vegan, paleo, GAPS, bloodgroup diet, diabetic, filled with sugar or no sugar, if it tastes great, I am happy to eat it. And this is great. But a word to the wise, I had no idea how frozen avocado gets. I mean really, frozen is frozen isn’t it? But those avo’s were like rocks, so lay the avocado flat when freezing for easier breaking to blend.

Enjoy...oh and the chocolate needs to be above 70% to make the strict vegan in you happy.

BENEFITS: the benefits of peppermint oil are many, ironically one of which is appetite suppressant...so you'll make this recipe and want to eat less of it! It is known to boost energy, prevent allergies, relieve headaches and we all know it is widely used in oral care.

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Need

2 large Hass avocados, cubed and frozen
1 large banana, cut in pieces, frozen
50 Grams coconut oil
100 Grams pure maple syrup
1 Teaspoon vanilla bean paste BUY
Pinches pink salt flakes BUY
8-10 Drops doTERRA Peppermint Oil or 1 tsp peppermint essence, but taste to be sure it is strong enough BUY
Handfuls fresh mint leaves, no stalks
50-60 Grams chocolate dark, in pieces BUY

Do

1: Peel and chop the avocados and banana and freeze in a ziploc bag at least overnight.
2: Place frozen fruit into Thermomix bowl and mill 10 sec/speed 10. Scrape down sides of bowl and lid.
3: Add all remaining ingredients excpet chocolate and blend 20 sec/speed 8.
4: Insert Butterfly. Whip ice cream for approx 1 min/Butterfly/speed 4.
5: Add chocolate just at the end and stir through without the Butterfly.
6: Either serve immediately as soft serve or return to the freezer for no longer than an hour. This becomes extremely hard if left in the freezer for too long. Best made on the day of eating.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!