It’s Ice Cream Tuesday and this Banana Avocado Mint Ice Cream with Tazo chocolate-covered cocoa nibs is the answer to all my needs today. It’s cold, creamy and healthy compared to store-bought ice creams. Plus you don’t need an ice cream maker to make it!
I have to be honest with you and let you know that this is not what I had planned to post today. So this recipe is the answer to my posting problem too.
My bourbon vanilla oat cream didn’t work out the way I planned it, so it’s not ready to share yet. I know this sounds like a big excuse, but I really think something is wrong with my ice cream maker. That or my stand-alone freezer just isn’t doing it’s job. I’m cleaning out a place for it in the regular freezer now and will try that next. Keep your fingers crossed!
(This recipe was also submitted to the Virtual Vegan Linky Potluck which is now happening every week!)
If I have got you craving oat ice cream you have to check out this recipe for Dreamy Chocolate Oat Cream. Spa Bettie was kind enough to contribute this amazing recipe to my new book, OATrageous Oatmeals. I saw her post right when I was almost done with the book, but knew it would be a great fit. Thanks again Kristina!
Banana Avocado Mint Ice Cream requires a little planning because you need to have frozen bananas to make it. That’s why you don’t need an ice cream maker.
The avocado adds a beautiful green color and a great mouth-feel. It is nature’s butter after all. I like my mint ice creams to be green and I have used spinach or kale to do create that color in other ice creams I’ve made.
Carefully slice the bananas or be proactive and slice them before you put them in the freezer. Add the avocado and process away. You will need to stop and scrape the bowl down a time or two.
Once it’s smooth you can add the vanilla and liquid stevia. I used peppermint stevia too because the wonderful people at NuNaturals sent me a sampling of stevias to try. It’s fine if you only have plain or even if you want to use a different sweetener. This is the perfect place to sweeten to taste. Just remember if you are using the chocolate-covered cocoa nibs they will be adding some sweetness as well.
The peppermint and the orange are showing up in my iced green tea everyday. Orange is my favorite and the peppermint is the one Cheryl likes the best.
Once the banana mixture is smooth and sweetened you can add in the cocoa nibs. You could use nibs without chocolate to keep this completely sugar-free.
Process this stage gently and pulse little by little. We want the nibs mixed in and not minced. It will still be a little soft so it’s best if you can pop the mixture in the freezer for a couple of hours. It will freeze hard so if it’s in the freezer overnight you may have to let it thaw a few minutes to get the creamy scoop that you’re dreaming of.
Serves: 1 quart
- 5 large frozen bananas, sliced
- 2 medium ripe avocados
- ½ teaspoon peppermint extract
- 15 drops peppermint stevia (or plain and add an additional ¼ teaspoon peppermint)
- ¾ cup Taza chocolate-covered cocoa nibs (or plain ones)
- Add the banana and avocado pieces to your food processor and process until smooth. You will need to stop and scrape down the bowl a few times.
- Add the peppermint and stevia. Process more to get the sweetener evenly distributed.
- Now add in the nibs into the mixture and pulse to mix them in. You can do this by hand if you'd prefer.
- Scrape into a bowl (or nifty Tevolo ice cream container) and freeze for a few hours.
- This will keep for several weeks, but the top will brown a bit. Just scrape it off to get to the prettier ice cream below.
You can now pre-order my upcoming cookbook, The Easy Vegan Cookbook, on Amazon and get the lowest price it goes between the moment your pre-order and the release date.