Peppermint Ice Cream with Avocados
December 8, 2017
This refreshing Peppermint Ice Cream is quick and easy to make. The avocados give this treat a nice colour and a silky texture. Essential peppermint oil enhances the flavour of the ice cream and promotes digestive health. Don't worry, your kids won't even suspect that they are eating something healthy.
- Prep: 50 mins
- Yields: 4 Servings
1Pour lemon juice and cream in a large blender. Add remaining ingredients. Blend until smooth.³
2Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
3Divide ice cream between 4 serving bowls and enjoy!
4Spoon any leftovers into an airtight container and store in the freezer.
¹ Arrowroot flour helps to give this peppermint ice cream the creamiest consistency. Arrow root flour is gluten free and tasteless.
² Only use food grad essential oils from trusted brands in food recipes. I buy my essential oils from dōTERRA.
³ My favourite blender is the NutriBullet Pro. It transforms the avocado mixture into a silky-smooth blend. You might need to divide the ingredients into 2 NutriBullet jugs and blend both separately.
HOT TIP: If your ice-cream machine comes with a bowl that needs pre-freezing, then store the bowl in the freezer permanently. That way you are always able to whip up perfect ice cream in under an hour. If you are as busy and forgetful as me, you will appreciate that little tip.
VARIATIONS: Try also my Lime Ice Cream, which has similar ingredients. If you love a chocolate peppermint combination, then you have to check out my Spicy Christmas Chocolate Ice Cream recipe and swap the spicy oils with peppermint oil.