Ingredients
Scale
For the ice cream:
- 1 ripe avocado
- 1 can coconut milk (the full-fat version)
- 1 cup half & half (I used fat free half & half)
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 1/4 cup Creme de Menthe liqueur
- 1/4 cup Irish Cream liqueur (I used Brendan’s, but Bailey’s would be wonderful too)
For the mint chocolate “chips”:
- 1/3 cup dark chocolate chips
- 1/2 Tablespoon coconut milk
- 1/4 teaspoon peppermint extract
Instructions
- Cut open the avocado, remove the pit, then using a spoon, scoop the contents out into a blender. Add the rest of the ice cream ingredients to the blender and blend until smooth.
- Put in an ice cream maker and get it started.
- While the ice cream is chilling, in a small bowl or saucepan, melt the chocolate chips with the coconut oil. Stir in the peppermint extract. Drizzle the chocolate into the churning ice cream in a thin stream. Let the ice cream finish churning till it’s “done”.
- Enjoy immediately … or if you want a firmer ice cream, freeze for a couple hours in the freezer before serving.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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