Mint Chocolate Chip Ice Cream Sandwiches with California Avocado

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Mint Chocolate Chip Ice Cream Sandwich with California Avocado

Total Time: 4 h 45 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 720
Total Fat 44g
Saturated Fat 25g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 140mg
Sodium 310mg
Total Carbs 77g
Dietary Fiber 3g
Total Sugars 62g
Protein 10g
Potassium 395mg

Vitamin A 282 mcg; Vitamin C 3 mg; Calcium 202 mg; Iron 3 mg; Vitamin D 1 mcg; Folate 33 mcg; Omega 3 Fatty Acid 0.27 g

% Daily Value*: Vitamin A 30%; Vitamin C 4%; Calcium 15%; Iron 15 %; Vitamin D 6% 

*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.

These mint chocolate chip avocado ice cream sandwiches are incredibly simple to make. To make the ice cream, just blend a few ingredients in a food processor, stir in some whipped cream, freeze it, and that’s it! The results are divine – creamy like gelato, smooth like silk, perfectly minty, and filled with mini chocolate chips in every bite. While mint leaves and peppermint extract make for an extra minty flavor, the real secret is blending in a ripe, Fresh California Avocado, which makes the ice cream extra creamy and gives it a gorgeous light green color.

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Serves: 12

Mint Chocolate Chip Ice Cream Sandwiches with California Avocado 1 (14 oz) can condensed milk 1 ripe, Fresh California Avocados, peeled, seeded and diced 10 fresh mint leaves 1 Tbsp. powdered sugar 2 tsp. peppermint extract 1/4 tsp. vanilla extract 1/4 tsp. powdered spirulina (natural food supplement which provides a green-blue color, optional for color), or a few drops of green food coloring 1/8 tsp. salt 2 cups heavy whipping cream 1/2 cup semi-sweet chocolate chips, plus more for garnish (see serving suggestion) 24 Triple Chocolate Fudge Brownie Cookies, chilled in the refrigerator (see make ahead recipe below) Triple Chocolate Fudge Brownie Cookies 6 oz. bittersweet chocolate (60% cacao), chopped 2 oz. unsweetened chocolate (100% cacao), chopped 1/2 cup unsalted butter, cubed 1 tsp. instant coffee crystals 1 cup all-purpose flour 1 tsp. baking powder 1 tsp. salt 1 1/2 cups granulated sugar 4 large eggs 2 tsp. vanilla extract 1 cup semi-sweet chocolate chips

Mint Chocolate Chip Ice Cream Sandwiches with California Avocado

  1. Place an empty loaf pan (about 9×5 inches) in the freezer to chill while preparing the ice cream.
  2. In a food processor or blender, combine the condensed milk, diced avocado, mint leaves, powdered sugar, peppermint extract, vanilla extract, powdered spirulina (optional for color) and salt.
  3. Blend until smooth and creamy, stopping to scrape down the sides as needed. Transfer the mint mixture to a medium mixing bowl and set aside.
  4. Pour the whipping cream into a large, clean mixing bowl, and use an electric mixer on medium speed to whip the cream until it holds firm peaks when the beaters are lifted, about 2-3 minutes.
  5. Using a measuring cup, scoop about 1 cup of whipped cream and add it to the mint mixture, stirring just until no streaks remain.
  6. Then pour the mint-cream mixture into the large bowl of remaining whipped cream and stir gently until nearly all the streaks are gone.
  7. Then add the mini chips, and continue stirring gently just until no streaks remain, without over-mixing.
  8. Pour the mixture into the chilled loaf pan and spread the top evenly.
  9. Sprinkle with additional mini chips for garnish, then cover the pan and place in the freezer for at least 4 hours (for soft-serve style ice cream) or overnight (for firmer ice cream).
  10. Place one chilled cookie flat-side-up on a plate, then top with a generous scoop of ice cream. Top with a second cookie to make a sandwich, and gently press them together. Place the ice cream sandwich on a plate in the freezer while preparing the remaining sandwiches. Serve immediately, or keep frozen until ready to serve, and enjoy!

Triple Chocolate Fudge Brownie Cookies

  1. Fill a medium saucepan with 1 to 2 inches of water, place over medium-low heat, and bring to a simmer.
  2. Set a heatproof mixing bowl on top of the pan so the bottom of the bowl rests above the simmering water, creating a double boiler.
  3. In the bowl, combine the bittersweet chocolate, unsweetened chocolate, unsalted butter, and coffee crystals, and use a rubber spatula to gently stir and melt the chocolate until the mixture is smooth and glossy with no lumps of chocolate remaining.
  4. Carefully remove the hot bowl from the pan and set aside to cool.
  5. In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. In a large mixing bowl, whip the sugar and eggs on medium speed until light and foamy, 2 to 3 minutes.
  7. Pour in the melted chocolate mixture and vanilla extract and stir by hand until evenly combined and no streaks remain. Add the flour mixture and stir by hand until just a few streaks of flour remain. Add the semi-sweet chocolate chips and stir just until evenly combined and no streaks of flour remain, being careful not to over-mix.
  8. Cover the bowl and refrigerate until chilled, at least 60 minutes or up to overnight.
  9. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
  10. Scoop mounds of dough onto the prepared baking sheet, using 2 tablespoons of dough per cookie. Leave about 2 inches between each mound—you should end up with about 12 mounds per sheet.
  11. Bake on the center oven rack until the edges of the cookies are set but the middle still appears wet, 10 to 13 minutes.
  12. Let cool on the pan for 10 minutes, then transfer the cookies to a cooling rack for 15 minutes to cool to room temperature.
  13. Once cool, transfer the cookies to the fridge and chill until cold and fudgy, about 2 hours. Serve chilled and enjoy!

Variations: Feel free to use store bought cookies if in a rush. 

Beverage Pairing: Serve with a glass of milk for an elevated milk and cookies dessert!

*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.

Editor's Note

Mini chocolate chips work best, as full-sized chips can be unpleasantly hard and crunchy when frozen in ice cream. If the ice cream is too firm to scoop when assembling the sandwiches, allow the pan to rest at room temperature until it softens slightly, about 5 to 10 minutes.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

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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