Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy avocado mint chocolate ice cream bars piled on top of one another, one not coated in chocolate and the top one with a bite taken out of it.

Creamy Avocado Mint Chocolate Ice Cream Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Gina Fontana
  • Total Time: 15 minutes
  • Yield: 6 ice cream bars 1x

Description

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

Units Scale

Avocado Mint Ice Cream

  • 2 large avocados
  • 1 can full-fat coconut milk, solid part only
  • 5 large fresh mint leaves
  • 1/2 cup pure maple syrup
  • 1/2 lime, juice only

Crispy Chocolate Shell

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Once the chocolate is fully melted, stir in the crispy puffed quinoa (affiliate link).
  5. 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.

  6. 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

READ MY BLOG POST FOR MORE TIPS!

You can use crispy puffed rice cereal instead if desired.

  • Prep Time: 15 minutes
  • Additional Time: 2 hours
  • Cook Time: 0 hours
  • Category: Popsicles
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://healthylittlevittles.com/creamy-avocado-mint-chocolate-ice-cream-bars/