California Avocado Mint Ice Cream Bon Bons

HomeRecipesMeals & DishesDessertsCalifornia Avocado Mint Ice Cream Bon Bons

Total Time: 4 h 10 min

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Cook Time: 3 h

Prep Time: 1 h 10 min

Nutrition Facts

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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.

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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Serves: 32

Ingredients
Instructions

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 salt

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.