It’s Ice Cream Tuesday, and this Banana Avocado Mint Ice Cream with chocolate-covered cocoa nibs is exactly what I needed today. Cold, creamy, and healthier than many store-bought options, this recipe also doesn’t require an ice cream maker.
I hadn’t planned to share this recipe today, but it solved a posting dilemma. My bourbon vanilla oat cream didn’t turn out as expected — I suspect an issue with my ice cream maker or my standalone freezer — so I pivoted to this banana-avocado mint version. I’m troubleshooting the maker and will try freezing the base in the main freezer next; fingers crossed.
If you’re craving oat-based ice cream instead, check out the Dreamy Dark Chocolate Oat Cream recipe — a rich alternative contributed to my book OATrageous Oatmeals. It’s a great option if you want a different frozen treat while I finish testing the oat cream.
This Banana Avocado Mint Ice Cream requires a bit of planning because it uses frozen bananas, which is why no ice cream maker is needed. The avocado brings a lovely green hue and a silky, buttery mouthfeel — nature’s butter, essentially. If you prefer a bright green color in mint ice cream, you can also use a small amount of spinach or kale in other recipes, but the avocado alone gives a pleasant texture and color here.
Slice your bananas carefully before freezing, or pre-slice them and store them in the freezer for quick use. When you’re ready, add the frozen banana slices and avocado to a food processor and blend until smooth, pausing to scrape down the bowl a couple of times to ensure even texture.
Once smooth, add your chosen flavoring and sweetener. I used peppermint extract and peppermint-flavored liquid stevia in this batch, but plain stevia, another liquid sweetener, or a small amount of sugar will work fine. Sweeten to taste — remember that chocolate-covered cocoa nibs will contribute some sweetness if you use them.
I’ve been enjoying peppermint and orange in my iced green tea lately; orange is my favorite, while peppermint is a close contender. Either flavor works well with frozen desserts depending on your preference.
After the base is smooth and sweetened, gently fold in the cocoa nibs. If you want a completely sugar-free version, use plain cocoa nibs instead of chocolate-covered ones. Pulse just enough to distribute the nibs without chopping them into tiny pieces.
The mixture will be soft straight from the processor, so transfer it to a container and freeze for a few hours. If you leave it overnight it will become quite firm; let it sit at room temperature for a few minutes before scooping to get that creamy texture you expect from ice cream.
More Recipes to Try
- Plant-based London Fog Ice Cream
Banana Avocado Mint Ice Cream – No Ice Cream Maker Needed!
Kathy Hester
30 mins
30 mins
1 hr
6 servings
278 kcal
Ingredients
- 5 large frozen bananas, sliced
- 2 medium ripe avocados
- 1/2 teaspoon peppermint extract
- 15 drops peppermint stevia (or plain stevia and an additional 1/4 teaspoon peppermint)
- 3/4 cup Taza chocolate-covered cocoa nibs (or plain cocoa nibs)
Instructions
- Add the frozen banana slices and avocado pieces to a food processor. Process until smooth, stopping to scrape down the bowl a few times.
- Add the peppermint extract and stevia, then process briefly to distribute the sweetener evenly.
- Fold in the cocoa nibs and pulse gently until incorporated. You can mix them in by hand if you prefer larger pieces.
- Scrape the mixture into a bowl or airtight container and freeze for a few hours until firm. If frozen overnight, allow a few minutes at room temperature before scooping.
Notes
Nutrition
Carbohydrates: 30 g
Protein: 4 g
Fat: 17 g
Saturated Fat: 6 g
Sodium: 5 mg
Potassium: 676 mg
Fiber: 8 g
Sugar: 12 g
Vitamin A: 160 IU
Vitamin C: 15.3 mg
Calcium: 13 mg
Iron: 0.6 mg
Let us know how it was!