Creamy Avocado Mint Chocolate Ice Cream Bars
Last Updated on July 7, 2024
These Creamy Avocado Mint Chocolate Ice Cream Bars are so easy to make and are a delicious frozen ice cream treat to cool down this summer! The creamy mint ice cream filling is made with avocado, coconut milk, and fresh mint leaves and is naturally sweetened with maple syrup! The crunchy chocolate shell is made with dark chocolate, coconut oil and crispy puffed quinoa for a fun homemade copycat Magnum Ice Cream Bar dessert!
I bought some mint leaves to use as a garnish on my Mango Peach Sorbet recipe that I needed to use up before it went bad. Food waste makes me anxious, haha 😆.
I also had some avocados about to go bad, which is weird because we usually eat them so quickly! But again, not wanting to just throw them away, the brainstorming began.
Mint treats are usually green… avocado is green… I bet if I combine the two it’ll be delicious! 🤔 That’s how the thought process went in my head. Although I am not the biggest mint chocolate fan, I thought a mint chocolate ice cream bar would be a super fun and refreshing recipe to help us all cool down this summer and these Creamy Avocado Mint Chocolate Ice Cream Bars turned out better than I expected! Even the mint chocolate non-lovers will love this minty chocolatey treat.
What Are Magnum Ice Creams?
The high-quality ice cream brand Magnum, was first launched in Germany in 1989. They are known for being the first to create hand-held ice cream featuring their signature Belgian chocolate coating that “cracks”. You can find Magnum Ice Creams sold in more than 80 countries.
The Avocado Ice Cream Filling
The avocado “ice cream” is so yummy and so incredibly creamy! You only need 5 simple ingredients to make the ice cream filling!
Avocado 🥑. You’ll need two large avocados to make 6 ice cream bars.
Coconut milk 🥥🥛. You will need 1 can of full fat coconut milk, solid part only, to blend with the avocado. The coconut milk helps the creaminess factor while also allowing the ice cream to freeze better.
Mint 🍃. These mint chocolate ice cream bars use real mint leaves! No imitation mint extract here! You will need 5 large mint leaves to blend with the avocado and coconut milk.
Maple syrup 🍁. To keep this ice cream treat refined sugar free and naturally sweetened, I am using 1/2 cup of pure maple syrup. You may also use agave syrup if desired.
Lime juice 🍋🟩. I squeezed half a lime (juice only) into the ice cream base to help the avocado from browning. It also adds a nice flavor paired with the avocado and mint!
The Crunchy Chocolate Shell
The mint avocado ice cream would be delicious all on its own (I couldn’t stop licking the spoon! 🥄) but to take it up a notch, in true Magnum Ice Cream Bar style, I wanted to coat the ice cream bars in a crispy chocolate shell! 😋
Dark chocolate 🍫. You will need 1 cup of dark chocolate chips.
Coconut oil 🥥. Adding a tablespoon of coconut oil allows the chocolate to be runnier and easier to dunk the avocado mint ice cream into. Coconut oil also hardens the chocolate shell to have that true Magnum cracking chocolate.
Crispy puffed quinoa 🌾. Using crispy puffed quinoa gives the chocolate coating that crunch bar crisp that we all love so much! You could also omit if you prefer or use crispy rice cereal instead.
How To Make These Ice Cream Bars
Remove the pits from the avocado and spoon the flesh into a blender or food processor. Add the solid part of a can of coconut milk, mint leaves, maple syrup, and the juice from ½ a lime. Blend until smooth and creamy and no pieces of mint leaves remain.
Spoon the mixture evenly into your popsicle mold ensuring it gets spread and filled into the mold completely. Cover and freeze at least 2 hours, preferably overnight.
To make the crispy chocolate shell, melt the chocolate chips and coconut oil in the microwave in glass that is wide enough (but not too wide) and deep enough for you to be able to dunk the ice cream pop into. I microwaved in two-30 second increments.
Once the chocolate is fully melted, stir in the crispy puffed quinoa.
Remove the ice cream pop from the mold and dunk in the glass of melted chocolate up to the stick.
Then pull the pop out letting excess chocolate run off and making sure the whole ice cream bar is covered.
Place onto a piece of parchment paper or a plate and let the shell harden while you finish coating the rest.
NOTE: when you get to the last once the dunking method might not work, so you can spoon the chocolate over top covering the avocado mint pop completely.
Enjoy right away or keep them stored in the freezer for later. You may want to let the pop sit out for a few minutes to soften slightly.
Recipe Variations
I really wouldn’t change a thing about these Creamy Avocado Mint Chocolate Ice Cream Bars, but there are a couple of variations I may suggest.
– Use crispy rice cereal instead of crispy quinoa. I love crispy quinoa for the added protein as well as the size of the crispies, but you can also use crispy rice cereal if desired.
I buy the crispy puffed quinoa on Amazon and also use it in these recipes:
Crispy Quinoa Cacao Cookies (No-Bake!)
These Crispy Quinoa Cacao Cookies are the most delicious crunchy treat to feed your sweet tooth in a healthy way! Made with just 7 ingredients, these gluten-free, vegan, grain-free, nut-free no bake cookies are sure to be stocked in your fridge at all times!
Chocolate Crunch Date Truffles
These dairy-free Chocolate Crunch Date Truffles are easy to make and the best crunchy chocolate sweet treat to keep in your fridge at all times! These healthy truffles are made with dates, cacao powder, sunflower seed butter, pure vanilla extract, crispy puffed quinoa, and then covered in a chocolate ganache style shell for a melt-in-your-mouth chewy treat.
Crispy Strawberries and Cream Quinoa Cookies (No-Bake!)
These Crispy Strawberries and Cream Quinoa Cookies are the best no-bake strawberry treat! They are made with just 7 ingredients, and use real freeze-dried strawberry powder! These crunchy gluten-free, vegan, grain-free, nut-free no bake cookies are sure to be stocked in your freezer at all times. Decorate with easy painted white chocolate strawberries for extra cuteness!
– Use semi-sweet chocolate instead of dark chocolate. I like dark chocolate because there is usually no added sugar, but if you’re not a fan of dark chocolate you can use dairy-free semi-sweet chocolate chips instead.
Why You’ll Love These Bars
They’re so easy to make!
It doesnt get easier than blending together the ice cream filling, filling your popsicle mold, freezing, and then dipping in melted chocolate!
They’re made with avocado!
Who doesn’t love avocado?! Not only does using avocado make these ice cream pops creamy, it also offers natural coloring and some pretty awesome hidden nutrients ;).
There’s no added refined sugars!
Using maple syrup keeps these ice cream pops refined sugar free and naturally sweetened.
They are so creamy!
Nothing is better than a creamy ice cream bar! 😋
Let me know what you think about this easy summer frozen mint chocolate dessert recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover these Creamy Avocado Mint Chocolate Ice Cream Bars! Tag me on Instagram, Facebook, or Pinterest if you make them!
Creamy Avocado Mint Chocolate Ice Cream Bars
These Creamy Avocado Mint Chocolate Ice Cream Bars are so easy to make and are a delicious frozen ice cream treat to cool down this summer! The creamy mint ice cream filling is made with avocado, coconut milk, and fresh mint leaves and is naturally sweetened with maple syrup! The crunchy chocolate shell is made with dark chocolate, coconut oil and crispy puffed quinoa for a fun homemade Magnum Ice Cream Bar dessert!
Ingredients
Avocado Mint Ice Cream
- 2 large avocados
- 1 can full-fat coconut milk, solid part only
- 5 large fresh mint leaves
- ½ cup pure maple syrup
- ½ lime, juice only
Crispy Chocolate Shell
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- ¼ cup crispy puffed quinoa*
Instructions
Remove the pits from the avocado and spoon the flesh into a blender or food processor. Add the solid part of a can of coconut milk, mint leaves, maple syrup, and the juice from ½ a lime. Blend until smooth and creamy and no pieces of mint leaves remain.
Spoon the mixture evenly into your popsicle mold ensuring it gets pressed and filled into the mold completely. Cover and freeze at least 2 hours, preferably overnight.
To make the crispy chocolate shell, melt the chocolate chips and coconut oil in the microwave in glass that is wide enough (but not too wide) and deep enough for you to be able to dunk the ice cream pop into. I microwaved in two-30 second increments.
Once the chocolate is fully melted, stir in the crispy puffed quinoa.
Remove the ice cream pop from the mold and dunk in the glass of melted chocolate up to the stick, letting excess chocolate run off. Place onto a piece of parchment paper or a plate and let the shell harden while you finish coating the rest.
NOTE: when you get to the last once the dunking method might not work, so you can spoon the chocolate over top covering the avocado mint pop completely.
Enjoy right away or keep them stored in the freezer for later. You may want to let the pop sit out for a few minutes to soften slightly.
Notes
* You can use crispy puffed rice cereal instead if desired.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
