Avocado Mint Ice Cream with Chocolate Chips
Avocado Mint Ice Cream with Chocolate Chips - Great colour, great taste - superfood ice cream at its best!
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.
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 14 ozs Coconut milk (can)
- 3 ripe Avocados
- ½ bunch mint
- 2 Tbsps lemon juice
- 3 Tbsps Agave syrup
- 3 ½ ozs Vegan Chocolate chip (cocoa content at least 70 %)
Kitchen utensils
Preparation steps
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.
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.
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.
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.
Let thaw briefly and enjoy.
