This post is sponsored by California Avocados, all opinions are my own.
A mint chip ice cream with a secret ingredient that makes it extra creamy and delicious!
Super Cream Mint Chip Ice Cream
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I love a good ice cream recipe, and have been making my own ice cream for years! I won’t even tell you how many times we made this S’mores Ice Cream last summer, and this Raspberry Nutella Swirl ice cream is my daughter’s favorite! But these two flavors have one thing in common– they are no churn! I have made no church ice cream for such a long time because before recently I did not own an ice cream maker. But now my world has changed.
I got a Cuisinart Ice Cream Maker! And so of course I did some searching and found several recipes online that I knew I had to try. When I found the PDF cookbook Cuisinart put together for ice cream I decided to start there with a basic vanilla homemade ice cream. And of course it was so yummy I had to alter it over and over and over again. After all it is summer.
Then I discovered the use of avocado to make your ice cream super creamy. But not just any avocado, California Avocados. It is California Avocado Month, so you should totally try this ice cream. Okay, I know it sounds weird but you have to trust me on this one. And I realize I am an avocado lover, and an avid fan of this healthy fat, creamy delicious food, and eat avocados like apples, munching on them all day long (after I peel them of course). But do a quick Google search and you will find that avocado in ice cream is actually a thing. I had a great avocado ice cream at a dinner I attended once. So this is not my first time hearing about it, but it is my first time trying it myself.
And boy was I happy with the results. It made my ice cream naturally green, although it isn’t the traditional green of mint chip ice cream, that is an easy fix if you want to use a little food coloring. Up to you. And it adds a level of creamy deliciousness! Trust me on this one, you want to try it!!!
If you want to make life easier for yourself, feel free to use regular chocolate chips. I wanted to recreate the inconsistent chunks of chocolate we find in some of our favorite mint chip flavored ice creams, so I opted to rough chop a dark chocolate bar. But to each their own! I don’t judge, because let’s face it, I made several test batches of this ice cream, and well, often ate the whole thing myself.
One thing to note, this is a softer ice cream, if you want it hard you have to freeze it longer. I like it a little soft, but it can get very melty!!! Also, I added a little blue to my ice cream to get that lighter “Mint” color. But feel free to skip it!
Super Creamy Mint Chip Ice Cream
- 1 1/4 cup whole milk
- ¾ cup granulated sugar
- pinch salt
- 2 cups heavy cream
- 1 tsp pure mint extract or more, according to flavor preference
- 1 California Avocado
- 1/2 cup dark chocolate chunks I rough chopped a dark chocolate bar
- Food coloring if desired 3-4 drops * Optional
- Put a Cuisinart bowl into the freezer to prepare.
- In a blender combine half the milk and an avocado, and blend until smooth.
- Combine remaining milk, sugar, mint extract and salt in a medium bowl.
- Use a hand mixer on low speed and whisk until salt and sugar are dissolved.
- Stir in the heavy cream and vanilla, and avocado mixture.
- Check color. If you want it to look more like the store bought mint chip, consider adding a little blue and green food coloring. However, the avocado does give it a nice natural greenish yellow coloring.
- Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on the Cuisinart® ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. It willbe sort and creamy, and melt easily at this stage (see photos)
- If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Sara Welch says