Vegan Treat

Avocado Mint Ice Cream with Chocolate

5
Average: 5 (8 votes)
(8 votes)
Avocado Mint Ice Cream with Chocolate

Avocado Mint ice cream with chocolate - Great colour, great taste - superfood ice cream at its best!

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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
368
calories
Calories

Healthy, because

Even smarter

Nutritional values

Avocados not only provide the beautiful green color here, they also give this superfood ice cream its creamy consistency, as well as of vitamin E, an antioxidant which protects our cells from harmful free radicals, and contains heart-healthy, unsaturated fatty acids.

If you like, you can also refine this vegan ice cream with ingredients other than chocolate chips, such as chopped hazelnuts or almonds, blueberries or coconut flakes.

1 serving contains
(Percentage of daily recommendation)
Calorie368 kcal(18 %)
Protein4 g(4 %)
Fat31 g(27 %)
Carbohydrates20 g(13 %)
Sugar added14 g(56 %)
Roughage5.7 g(19 %)
Vitamin A0 mg(0 %)
Vitamin D3.4 μg(17 %)
Vitamin E2.4 mg(20 %)
Vitamin K16.9 μg(28 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.3 mg(21 %)
Folate25 μg(8 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C2 mg(2 %)
Potassium783 mg(20 %)
Calcium28 mg(3 %)
Magnesium59 mg(20 %)
Iron3.6 mg(24 %)
Iodine3 μg(2 %)
Zinc1.1 mg(14 %)
Saturated fatty acids18.6 g
Uric acid1 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
6
Ingredients
14 ounces Coconut milk (can)
3 ripe Avocados
½ bunch mint
2 tablespoons lemon juice
3 tablespoons Agave syrup
3 ½ ounces Chocolate drops from Dark chocolate (cocoa content at least 70 %)
How healthy are the main ingredients?
Coconut milkAvocadomintAgave syrup
Preparation

Kitchen utensils

1 big Bowl, 1 Hand mixer, 1 Knife, 1 Immersion blender, 1 Loaf pan

Preparation steps

1.

Open the coconut milk and spoon out the solid part at the top - do not shake the can before - and put it into a large bowl. Using a hand mixer, beat the firm coconut milk until foamy and then pour it into a cake or casserole dish.

2.

Cut the avocados in half, remove the seeds, remove the flesh and place in a blender. Wash mint, shake dry and pluck leaves. Puree the avocado flesh with lemon juice, agave syrup and mint to a creamy and smooth mixture.

3.

Pour the avocado mixture onto the frothy coconut cream, sprinkle with chocolate drops and mix the mixture carefully but evenly. The surface of the mixture should be relatively smooth.

4.

Place cling film on the ice cream mixture and press down gently so that there is no air between the film and the ice cream mixture. Place the ice cream in the freezer for at least 2 hours.

5.

Let thaw briefly and enjoy.