Mint chocolate chunk ice cream

Mint chocolate chunk ice cream

 

Mint chocolate chunk ice cream

Ice cream:

1 can coconut milk, frozen in ice cube trays
1/2 Haas avocado
3-4 soft, pitted dates
1/2 c. spinach (for green color AND added nutrients)
1 tsp. peppermint extract
3-4 ice cubes
TCHO mint chip gelato bar if not vegan OR chocolate chunks of choice

Chocolate chunks*:

  • 4 Tbsp. cacao butter
  • 1/4 c. cacao powder
  • 2 Tbsp.¬†honey (or other liquid sweetener for vegan option)
  • a pinch of sea salt

Raw magic shell:

  • 2 Tbsp. coconut oil
  • 1 Tbsp. cacao powder
  • 1 Tbsp. raw honey (or other liquid sweetener for vegan option)
  • 1/2 Tbsp. mesquite powder (optional)
  • a pinch of sea salt

How to:

Chocolate chunks

  1. Melt the cacao butter in a double boiler or in 30 second increments in the microwave.
  2. Add the rest of the ingredients and mix together until smooth.
  3. Pour into a mold of your choice. (Small glass baking dish, muffin tins, small ceramic dish)
  4. Place in the freezer for 15-20 minutes.

Raw magic shell

  1. Mix all of the ingredients together in a bowl until smooth.

Ice cream

  1. Place all of the ingredients into a high speed blender and blend on high for 1-2 minutes until smooth.**
  2. Take the chocolate mold from the freezer and cut with a knife into chunks.
  3. Fold into the ice cream.
  4. Drizzle raw magic shell mixture over the top.

*If you do not want to make your own chocolate chunks, buy your preferred brand and fold them in. I choose to make my own to control how much sugar is in them and because I prefer darker chocolate.