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Creamy Paleo Mint Chocolate Chip Ice Cream

A guilt-free, creamy ice cream made with wholesome ingredients like avocado and coconut milk, perfect for summer evenings and nostalgic sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: Dairy-Free, Paleo
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pitted dates For natural sweetness and caramel-like flavor.
  • 1/2 large avocado For creaminess.
  • 1 cup packed spinach Optional for added nutrition; won’t affect taste.
  • 1/4 cup collagen peptides Optional; omit for vegan.
  • 1 can full fat coconut milk 13.5 oz, key for luscious creaminess.
  • 1 1/2 tsp peppermint flavoring Or to taste.
  • 1 tsp vanilla extract For depth of flavor.
  • a pinch salt To balance sweetness.
  • 1/4 cup dark chocolate, chopped Preferably 70% cacao for rich taste.

Method
 

Preparation
  1. Soak the dates in hot water for 5-10 minutes to soften them. Drain the water.
  2. In a high-powered blender, combine soaked dates, avocado, spinach (if using), collagen peptides, coconut milk, peppermint flavoring, vanilla extract, and salt. Blend on high until smooth and creamy (1-2 minutes).
Churning
  1. Pour the mixture into an ice cream maker and churn for 20-30 minutes until it reaches a soft-serve texture. If no ice cream maker, transfer to an airtight container and freeze, stirring every 30 minutes for 2-3 hours.
  2. Once the desired texture is achieved, gently fold in the chopped dark chocolate.
Serving
  1. Serve immediately for a softer texture or transfer to an airtight container and freeze for 1-2 hours for a firmer consistency.

Notes

For best results, ensure coconut milk is at room temperature before blending. Serve in chilled bowls garnished with mint for a beautiful presentation.