(No Churn!) Paleo & Keto Mint Chocolate Chip Ice Cream

Name: (No Churn!) Paleo &amp; Keto Mint Chocolate Chip Ice Cream
Prep time: 15 min
Ingredients: 110 g full-fat coconut milk (or heavy cream, whipped*); 50 g avocado; 1/2 teaspoon vanilla extract; 1/2-3/4 teaspoon peppermint extract (to taste); 1/2 teaspoon lemon juice (freshly squeezed); pinch flakey sea salt (or salt of choice); 2-4 tablespoons powdered xylitol (or sweetener of choice, to taste**); 30-45 g chocolate chips (or cacao nibs chopped, to taste)

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Prep Time: 15 minutes

Servings: 2

(No Churn!) Paleo & Keto Mint Chocolate Chip Ice Cream

Ingredients

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110 g full-fat coconut milk (or heavy cream, whipped*)50 g avocado1/2 teaspoon vanilla extract1/2-3/4 teaspoon peppermint extract (to taste)1/2 teaspoon lemon juice (freshly squeezed)pinch flakey sea salt (or salt of choice)2-4 tablespoons powdered xylitol (or sweetener of choice, to taste**)30-45 g chocolate chips (or cacao nibs chopped, to taste)

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Instructions

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Step 1

If your coconut milk has the solids and liquids separated, pop it in a quick water bath until everything just comes together. Be sure it's back at room temp before blending.

Step 2

Add coconut milk, avocado, vanilla extract, peppermint extract, lemon juice, salt and sweetener to a blender (immersion blenders work amazing here!) and blend until creamy smooth. Adjust sweetness and minty-ness to taste.

Step 3

Place in a sealable container (or fat bomb moulds!) and freeze until set, about 2 hours (less for the mini bombs). If freezing overnight, leave out at room temp for 10-20 mins before indulging.

Step 4

Please note that 1 batch is 1-2 servings, but feel free to double (or triple!) using the recipe card.