Mint Avocado Ice Cream from The Slim Palate Paleo Cookbook
Serves: Makes about 3½ cups
This creamy paleo ice cream is also nut and egg free. Omit the cacao nibs to make it suitable for the Autoimmune Paleo Protocol.
  • 2 cans full-fat coconut milk (I like this one, it is free of additives)
  • 2 bunches mint, about 2 cups packed
  • ½ cup honey OR ½ tsp. liquid stevia
  • 2 avocados
  • pinch of salt
  • 1 tsp. potato vodka (optional - this helps keep the ice cream softer when it is frozen)
  • ½ cup unsweetened cacao nibs (where to buy cacao nibs)
  1. Heat the coconut milk, mint, and honey or stevia in a medium-sized saucepan,, stirring until hot and steamy. Turn off the heat, cover and let steep for 45 minutes.
  2. Halve the avocados, remove the pits, scrape out the flesh and place in a food processor/blender along with the salt and potato vodka, if using. Pour the coconut milk mixture through a mesh strainer into the food processor or blender, pressing the mint against the strainer to squeeze out as much flavor as possible. Process until completely smooth, then refrigerate for at least 2 hours or overnight.
  3. Churn and freeze the mixture in an ice cream maker (I use this ice cream maker but this one is a less hefty and suitable option) according to the manufacturer's directions. Once the ice cream begins to reach the desired constancy, add the cacao nibs. Serve immediately or store in the freezer in a plastic or metal container.
You could also use your favorite chocolate chips in place of the cacao nibs, if desired.
Recipe by Empowered Sustenance at