California Avocado naturally colors this rich mint chocolate chip avocado ice cream. It’s delicious in a bowl, but much more fun scooped into bon bons and dipped in melted milk, semisweet, or white chocolate.
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Loading... California Avocado Mint Ice Cream Bon Bons
Total Time: 4 h 10 min
Cook Time:
Prep Time: |
Cook Time:
Prep Time:
Nutrition Facts
Nutrition information
per serving
Calories
280
Total Fat
23g
Saturated Fat
14g
Trans Fat
0g
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
20mg
Sodium
20mg
Total Carbs
21g
Dietary Fiber
3g
Total Sugars
17g
Protein
3g
Potassium
230mg
Vitamin A 69mcg; Vitamin C 3mg; Calcium 48mg; Iron 1mg; Vitamin D 0mcg; Folate 28mcg; Omega 3 Fatty Acid 0.07g.
% Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 4%; Iron 6%; Vitamin D 0%.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Serves: 32
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Ingredients
Ice Cream 2 ripe, Fresh California Avocados, seeded and peeled 1 1/2 cups whole milk 1 cup heavy cream 1/2 cup sugar 1 tsp. spearmint extract (or mint extract) Coating 1/2 cup melted coconut oil or vegetable shorening 8 oz. milk, semisweet or white chocolate chips 1 pinch saltInstructions
Ice Cream:
- Prepare an ice cream maker and chill a metal pan or bowl in the freezer.
- In a blender, puree the avocados, milk, cream, sugar, lime juice, and mint extract. Scrape down the sides and puree again. Cover and refrigerate for at least 1 hour to fully chill.
- Pour the ice cream base into an ice cream maker and freeze following the manufacturer instructions. Pour the mini chips into the ice cream once it thickens.
- Scrape the ice cream into the chilled container and cover the surface with plastic wrap. Freeze for at least 2 hours.
Bon Bons:
- Have 2 or 3 metal baking pans or sheets ready and lined with parchment paper. Fill a cup or glass with warm water and put a ½-oz. cookie scoop in the water.
- Let the ice cream soften at room temperature for a few minutes. Make well-packed scoops of ice cream and put them on the prepared pans. Dip the scoop in the water between scoops to keep it warm and clean.
- Work in batches, freezing a pan of 16 of the bon bons before scooping more. Refreeze the ice cream if it gets too soft.
- Freeze the bon bons for 1 hour to set before dipping.
- To coat the bon bons, combine the oil, chocolate chips, and salt in a small pot on low heat and stir until the chips are just melted. Turn off the heat. Rewarm over low heat if the coating gets too thick to pour.
- Remove one pan at a time from the freezer. Scoop up a bon bon on a fork and hold it over the melted chocolate. Use a spoon to pour coating over to cover it. Quickly slide it off the fork back onto the baking pan. Refreeze the coated bon bons for at least 30 minutes to set.
- Repeat with the remaining bon bons until they are all coated and frozen. Store them in a zip-top bag or airtight container in the freezer.
Variations: Melt the coconut oil or shortening and divide it between pots with different flavors of chocolate chips for variety.
For Halloween, put 3 mini chocolate chips on white bon bons to look like ghosts.
Serving Suggestion: Great for a kid’s birthday party. Fun for a passed dessert at a cocktail party.
Beverage Pairing: Coffee or sparkling water
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
Many avocado beverage recipes, like avocado smoothies and avocado milk shakes, make great desserts. Learn how to choose and use a California Avocado.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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