Mint Chocolate Chip Ice Cream
Macros per serving:
• 539 Calories
• 37g of Fat
• 4g of Protein
• 41g of Carbs
Servings Prep Time
4servings 60minutes
Servings Prep Time
4servings 60minutes
  1. Slice open your avocado and spoon it into your mixing bowl. Add your heavy whipping cream and sweetener, whether it be Stevia or honey or even some bananas! Add a little in at a time and do a taste test!
  2. Start beating or whisking your mixture. Make sure all the chunks of avocado are gone and the mixture starts getting thicker. If you’re whisking by hand, you should start noticing it getting a little more difficult.
  3. Alternate putting the cream mixture into your freezer for about 10 minutes at a time and then whisking again.
  4. Tip: don’t let your cream sit at the bottom of your bowl. Try to push it up against the sides of the bowl to increase surface area. The thinner your layer of cream is the faster it will freeze. If you leave it in a pile in the middle, the outer edges will start to freeze while the inside will remain soft.
  5. While still semi-soft, add in your chocolate chips and stir until evenly distributed.
  6. When taking the mixture out to mix, scrape the sides off with a silicone spatula to get every drop, and incorporate it into your total mixture. Repeat this process until you cream looks just ice cream! You’ll notice using an electric hand mixer is out of the question when everything gets more solid. Use that same spatula to keep scraping and mixing.
  7. Let your paleo ice cream chill one last time, and then whip out your ice cream scoop! Place a few scoops in some cute ramekins and serve cold!