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Creamy Avocado Mint Chocolate Ice Cream Bars

creamy avocado mint chocolate ice cream bars - featured image
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A refreshing and creamy homemade ice cream bar featuring a silky avocado and fresh mint base topped with a rich dark chocolate layer. Perfect for summer treats and easy to make without an ice cream maker.

Ingredients

Scale
  • 2 ripe medium Haas avocados, peeled and pitted
  • 1 cup whole milk (240 ml) or almond/oat milk for dairy-free
  • 1/2 cup heavy cream (120 ml), optional for extra creaminess
  • 1/2 cup granulated sugar (100 g) or coconut sugar
  • 1 tablespoon fresh lime juice
  • 1 cup fresh mint leaves, loosely packed, washed and chopped
  • 1 teaspoon pure vanilla extract
  • 1 cup dark chocolate chips or chopped bittersweet chocolate (170 g)
  • 1 tablespoon coconut oil or unsalted butter

Instructions

  1. Prepare the Mint-Infused Milk: Warm the milk gently over low heat in a small saucepan (do not boil). Add fresh mint leaves and steep for 10 minutes off the heat. Strain out the mint leaves, pressing lightly to extract flavor. Chill the mint-infused milk in the fridge for at least 15 minutes.
  2. Make the Avocado Ice Cream Base: In a blender, combine ripe avocados, chilled mint-infused milk, heavy cream, sugar, lime juice, and vanilla extract. Blend on high until ultra-smooth and creamy, about 1 minute, scraping down sides as needed.
  3. Fill the Molds: Pour the avocado mint cream into ice cream molds, filling about 3/4 full. Smooth the tops with a spatula. Freeze for at least 2 hours or until mostly solid.
  4. Prepare the Chocolate Layer: Melt chocolate chips and coconut oil together in 20-second microwave bursts, stirring between each, until smooth and glossy. Alternatively, melt using a double boiler on stovetop.
  5. Top the Bars with Chocolate: Remove molds from freezer. Pour or spoon melted chocolate over each bar, spreading quickly but gently to cover the surface. Return molds to freezer for another hour or until fully set.
  6. Unmold and Serve: Run warm water briefly over the outside of molds (avoid water inside). Gently remove bars. Serve immediately or store in an airtight container in the freezer.

Notes

Use ripe Haas avocados for best creaminess. Steep fresh mint in warm milk instead of blending raw for smoother flavor. Melt chocolate in short bursts to avoid seizing. If chocolate cracks when unmolding, let bars sit 5 minutes at room temperature before serving. Lime juice brightens avocado flavor and balances sweetness.

Nutrition

Keywords: avocado ice cream, mint chocolate bars, homemade ice cream bars, creamy avocado dessert, summer treats, dairy-free ice cream option

Find it online: https://emacrave.com/creamy-avocado-mint-chocolate-ice-cream-bars-recipe-easy-homemade-treats/