If you like mint chocolate chip ice cream, you’ll love these little gems. They’re delicious, dairy-free and gluten-free. They’re real crowd pleasers because even the pickiest of eaters can enjoy these vegan, paleo, dairy-free and gluten-free treats. The best part is — no baking or ice cream maker needed. Cheers to that!
What I love about this dessert is the creaminess of the beautifully ripe California avocados. By the way, no better time to celebrate the avocado – June is California Avocado Month! Somehow the avocados manage to give the ice cream a buttery yet lighter and airy feel. The other nice thing about this recipe is both the ice cream and the cookie part are only sweetened using wholesome dates.
One thing to note is the importance of storing the sandwiches in an airtight container or baggie to prevent ice crystals from forming, and using parchment paper to divide one cookie from another to prevent sticking. I can’t emphasize this enough. Hope you enjoy them!
- 4 frozen bananas, sliced
- ½ cup unsweetened coconut milk
- 2 ripe California avocados, peeled and pitted
- 5 pitted dates plus 1½ cups pitted dates, soaked in warm water for 10 minutes then drained
- ¾ teaspoon mint extract
- pinch of salt
- ½ cup semi sweet chocolate chips (or cocoa nibs)
- 1½ cup raw almonds
- ¼ cup unsweetened cocoa powder
- 1 tablespoon coconut oil
- Add the banana slices and coconut milk to food processor or blender and process until smooth. In a separate medium bowl, mash avocado and add to food processor along with 5 dates, mint extract and salt. Process until smooth. It's okay if dates still have some small pieces visible in the mixture.
- Add in the chocolate chips and pulse.
- Scrape into an airtight container and freeze for a 1 hour.
- In the meantime, prep your cookie sandwich. Place raw almonds into a small food processor (I do not recommend using a blender). Pulse into coarse (chunks are okay). Add 1½ cups dates, cocoa powder and coconut oil to processor and process until combined. You may have to stop and stir several times. On a baking sheet with parchment paper, spread the mixture out using a spatula (about ⅓ inch high). Place in freezer for about 45 minutes. Once done, I like to place another piece of parchment paper on top and using a rolling pin, roll out the cookie mixture to make it even flatter (about ¼ inch high). Then, cut into 12 to 16 even squares, depending on how many sandwiches you'd like.
- To assemble sandwiches, scoop about 3 teaspoons of ice cream onto half of the cookie squares and top each with another cookie. Store in an airtight container or baggie in the freezer using small pieces of parchment paper to separate one sandwich from another. Once ready to eat, allow ice cream sandwich to thaw out for 2 to 3 minutes beforehand. Enjoy!
For more healthy dessert recipes using avocados, check out California Avocado.