Doesn’t ice cream on a Friday just seem appropriate? By the end of the work week, I think we all deserve a little ice cream, especially if we’re talking about this Avocado Mint Chocolate Chip Ice Cream! This ice cream is an adaption of my Banana Ice Cream with Peanuts, which is a tasty, yet healthy little treat I make for us from time to time. It’s not exactly low-calorie, low sugar, but it IS all natural and refined sugar-free, while containing no additives or preservatives like so many store-bought ice creams. Which makes it justifiable as healthy to me!
SO the truth behind this Avocado Mint Chocolate Chip Ice Cream, is that Josh and I were working in the yard a few weekends back, taking care of the first pruning of the year and trying to get it looking it’s best in prep for listing the house. Working in the yard is much like mowing or driving, lots of time for thinking. And what am I thinking about? Ice Cream. I had been craving mint chocolate chip ice cream and it suddenly dawned on me that I could make a healthy version of it using the bananas as a base. Well, once I had it in my head, I couldn’t get it out. SO, I told Josh I needed to run inside for a minute. Which ended up being about 10 minutes, and while he’s still pulling weeds {bless his heart}, I run out with a cup and spoon in hand insisting that I was sorry for taking so long but I couldn’t get this out of my head and he had to try it!
He graciously laughed at me while rolling his eyes a bit, and who could blame him since I quietly ditched him to go in the air conditioning and make ice cream! However, being the good sport that he is, he indulged me and gave it a try, quickly agreeing that it was quite tasty!
But, in case you missed that, it took me TEN minutes, tops! Cold, sweet, creamy mint chocolate in a matter of minutes is exactly what I need when my sweet tooth takes over and the monster inside me tells me to reach for the closest sugary substance I can get my hands on. And if you’re scared of the avocado, you can’t taste it, and it adds a lovely creaminess to the texture while contributing a bit of healthy fat and protein.
If soft-serve is your thing, eat it immediately. If you {like myself} prefer a harder, more-ice-cream-like-texture, just stick it in the freezer for an hour or so and its ready to go.
After a variety of successful concoctions using the frozen bananas for both ice cream and smoothies, I have started keeping frozen bananas on hand regularly. I use them on a frequent basis when craving something sweet and sometimes just eat them by themselves to satisfy my cravings. Something about a sweet, ripe banana becomes even better and more treat-like when it’s frozen!
I’m off to the Smoky Mountains today, my cousin and I are taking my mom to Dollywood for Mother’s Day. Jana {my sister} and I had plans of taking Mom to DC along with her in-laws and kids for Mother’s Day, but with Mom having so much difficulty walking these days {along with a strong detesting for all things political}, DC didn’t seem like a good fit. Jana is still going with her in-laws and kids, while we take Mom over to Dollywood for the day, one of her favorite places!
Update: {Things have been really tough this week with Mom, we’ve started a different protocol with a new Homeopathic and we believe mom is in the stages of heavy detox, thus she has been very agitated and difficult all week. As of late last night, we decided it would be better to nix the trip, we have plans of gathering for a meal at some point this weekend to celebrate the wonderful mom my mother has always been. Its been a tough week as I’m sure you can imagine.} {Final update on Mom}
For those of you who are mothers, Happy Mother’s Day! I know there are many, myself included, who may be feeling a little low or discouraged this Mother’s Day, I hope each of you find a reason to smile this weekend.
Avocado Mint Chocolate Chip Ice Cream
Ingredients
- 3 bananas frozen
- 3/4 small avocado
- 1/2 tsp peppermint extract
- 1 tsp vanilla
- 1 tbsp maple syrup
- 3 tbsp dark chocolate chips
Instructions
- Cube the frozen bananas and add to food processor along with the avocado, peppermint extract, vanilla and maple syrup. Process on high for 10-15 seconds or until creamy texture is reached.
- Add in the chocolate chips and pulse 4-5 times to chop and incorporate chocolate pieces.
- For soft serve, you can eat immediately. To achieve more of an ice cream consistency, put in freezer safe container and freeze for 1-2 hours.
Nutrition
