As summer’s warmth envelops the days, I find myself craving something cool and refreshing, yet indulgent. Just the other day, I was wandering through my kitchen, and that vibrant green avocado on my counter caught my eye. A delightful idea bubbled up: why not transform this creamy fruit into a dazzling dessert? Thus, the recipe for Creamy Avocado Mint Chocolate Ice Cream Bars was born.
Imagine sinking your teeth into a smooth, minty pop that hits all the right notes—cool, creamy, and just the right hint of sweetness, all wrapped in a crispy chocolate shell. Not only is this frozen treat a feast for the senses, but it’s also a guilt-free way to serve your cravings. Made with wholesome ingredients like coconut milk and fresh mint, these ice cream bars are an exciting departure from the mundane routine of fast food desserts.
Whether you’re hosting a summer gathering or just need a sweet escape after a long day, these bars are sure to charm everyone at your table. So grab your avocados, and let’s make some magic happen!
Why will you love Creamy Avocado Mint Chocolate Ice Cream Bars?
Unforgettable flavor: The refreshing blend of avocado and mint offers a unique taste experience that elevates your dessert game.
Health-conscious choice: With wholesome ingredients like coconut milk and pure maple syrup, you can indulge without the guilt.
Simple preparation: This recipe requires minimal effort and basic kitchen skills—perfect for cooks of all levels!
Impressive presentation: The crispy chocolate shell adds an elegant touch, making it a stunning centerpiece for any gathering.
Family-friendly fun: Kids love these pops, making them an appealing treat for all ages.
If you’re looking for more fun frozen treats, check out our Summer Ice Pop Recipes to keep your freezer stocked and your taste buds delighted!
Creamy Avocado Mint Chocolate Ice Cream Bars Ingredients
For the Ice Cream
- Large avocados – use ripe ones for a creamy texture that’s perfect for ice cream.
- Full-fat coconut milk – the solid part acts as a rich, dairy-free base that enhances creaminess.
- Fresh mint leaves – choose vibrant green leaves for a fresh, aromatic flavor.
- Pure maple syrup – a natural sweetener that adds depth and caramel notes.
- Lime juice – fresh juice brightens the dish, balancing the richness of the avocado.
For the Chocolate Shell
- Dark chocolate chips – opt for high-quality chocolate for a rich, decadent exterior.
- Coconut oil – helps the chocolate melt smoothly and harden perfectly around the ice cream.
For the Crunchy Topping
- Crispy puffed quinoa – adds a delightful texture and fun crunch to your pops—this ingredient really elevates the Creamy Avocado Mint Chocolate Ice Cream Bars!
With these simple, wholesome ingredients, you’re just a few steps away from a refreshing and delightful summer treat!
How to Make Creamy Avocado Mint Chocolate Ice Cream Bars
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Prepare the Avocado Mixture: Remove the pits from the avocados and scoop the flesh into a blender. Add the solid coconut milk, fresh mint leaves, maple syrup, and lime juice. Blend until silky smooth, ensuring no mint pieces remain.
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Fill the Popsicle Molds: Spoon the vibrant green mixture evenly into your popsicle molds. Press down to fill completely, then cover and freeze for at least 2 hours, or ideally overnight.
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Make the Chocolate Shell: Melt the dark chocolate chips and coconut oil together in a microwave-safe glass. Use two 30-second increments to ensure the chocolate doesn’t burn. Stir until smooth and creamy.
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Mix in the Crunch: Once melted, fold in the crispy puffed quinoa to the chocolate mixture. This adds a delightful texture to your chocolate shell.
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Dunk the Ice Cream Pops: Take a frozen popsicle out of the mold and immerse it in the chocolate mixture up to the stick. Let any excess chocolate drip off before placing it on parchment paper to harden. Repeat for all pops.
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Spoon Over Chocolate (if needed): For the last popsicle, if dunking doesn’t work, simply spoon the melted chocolate over the top, ensuring it’s well-coated and covered completely.
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Store or Enjoy: Indulge in your ice cream bars right away or keep them in the freezer for later enjoyment. Let them sit out for a few minutes to soften slightly before serving.
Optional: Drizzle some extra melted chocolate over the top for an added flair!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Creamy Avocado Mint Chocolate Ice Cream Bars are perfect for meal prep enthusiasts! You can prepare the avocado mixture up to 24 hours in advance; simply blend the ingredients, then store them in an airtight container in the refrigerator to keep them fresh and vibrant. The popsicle molds can also be filled and frozen a day ahead of when you plan to serve them. When ready to enjoy your ice cream bars, just dip them in the melted chocolate shell, allowing them to harden before serving. This way, you can whip up an impressive treat with minimal effort, making busy weeknights feel extra special!
How to Store and Freeze Creamy Avocado Mint Chocolate Ice Cream Bars
Fridge: Enjoy the ice cream bars fresh for up to 3 days; however, it’s best to store them in the freezer to maintain optimal texture and flavor.
Freezer: Place the bars in an airtight container or wrap them individually in plastic wrap. They can be stored in the freezer for up to 2 months without losing their deliciousness.
Reheating: If they become too hard, let them sit out for about 5 minutes before serving. This will soften your Creamy Avocado Mint Chocolate Ice Cream Bars and make them easier to enjoy.
Serving Tips: For the best experience, always enjoy your ice cream bars slightly softened to savor the creamy texture and vibrant flavors.
Expert Tips for Creamy Avocado Mint Chocolate Ice Cream Bars
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Use Ripe Avocados: Make sure your avocados are perfectly ripe for the creamiest texture. Overripe or underripe avocados can impact the flavor and smoothness.
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Chill the Ingredients: For an even creamier blend, chill the coconut milk in advance. This helps it whip up more smoothly when combined with the avocados.
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Don’t Rush Freezing: Allow the ice cream pops to freeze for at least 2 hours, preferably overnight. Skipping this step can result in a less creamy texture.
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Proper Chocolate Melting: Be cautious when melting the chocolate; using short bursts in the microwave prevents burning. Stir thoroughly to achieve a silky consistency.
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Experiment with Flavors: Feel free to add other realms of flavor! A splash of vanilla extract or a hint of sea salt can take your creamy avocado mint chocolate ice cream bars to the next level.
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Revive Frozen Pops: If the pops are too hard, let them sit for a few minutes before serving. This will soften them slightly for a perfect bite!
Variations & Substitutions for Creamy Avocado Mint Chocolate Ice Cream Bars
Feel free to get creative and tailor this delightful recipe to your taste buds!
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Nut-Free: Replace coconut milk with almond or oat milk for a nut-free alternative that still delivers creaminess.
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Sugar-Free: Swap maple syrup with a sugar substitute like stevia or monk fruit to lighten the sweetness without the calories.
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Mint Lovers: Add a few drops of peppermint extract to intensify the mint flavor; just remember a little goes a long way!
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Flavor Infusion: Infuse the coconut milk with crushed basil or rosemary for a unique herbaceous twist. It adds an unexpected depth that surprises the palate.
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Fruit Variations: Incorporate ripe bananas or mangoes into the mix for a fruity flavor boost; they pair splendidly with the creamy avocado base. This will create a fun tropical vibe in every bite!
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Chocolate Swirl: Instead of a chocolate shell, try swirling in melted chocolate into the avocado mixture before freezing. The result is a marbled effect that’s as beautiful as it is tasty.
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Crispy Coating: For added texture, instead of quinoa, use crushed nuts, toasted coconut flakes, or even cookie crumbs to coat the pops after dipping in chocolate.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to the chocolate for a surprising heat that complements the sweetness beautifully.
What to Serve with Creamy Avocado Mint Chocolate Ice Cream Bars?
As the sun sets and the warm evening air beckons, it’s the perfect time to elevate your dessert experience with delightful accompaniments that enhance each bite.
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Fresh Berries: Juicy strawberries or tart raspberries offer a vibrant contrast that adds an exciting pop of flavor and beautiful color to your plate.
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Lime Sorbet: The zesty freshness of lime sorbet balances the creamy avocado mint chocolate ice cream bars, making it a refreshing pairing that sings of summer.
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Chocolate Sauce: A drizzle of rich chocolate sauce deepens the indulgence, adding an extra layer of decadence that chocolate lovers will adore.
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Coconut Whipped Cream: Light and fluffy coconut whipped cream complements the creamy texture of the bars, making each bite feel luxurious without overpowering their minty freshness.
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Mint-Infused Iced Tea: Serve a chilled mint-infused iced tea for a refreshing beverage that mirrors the minty notes in the ice cream, creating a cohesive flavor profile.
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Puffed Quinoa Crunch: Scatter additional crispy puffed quinoa on top for an exciting texture contrast. It enhances the experience while echoing the delightful crunch of the chocolate shell.
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Caramel Drizzle: A light drizzle of caramel sauce brings a sweet, buttery richness that pairs well with the chocolate and mint, creating a well-rounded dessert experience.
Indulge in these delicious pairings, and watch as your dessert takes center stage at your next gathering!
Creamy Avocado Mint Chocolate Ice Cream Bars Recipe FAQs
How do I choose ripe avocados for this recipe?
Absolutely! Look for avocados that yield slightly to gentle pressure. If they feel too soft or have dark spots, they’re likely overripe. Fresh, ripe avocados should have a bright green skin and feel just slightly soft when squeezed—perfect for achieving that creamy texture in your ice cream bars!
How long can I store Creamy Avocado Mint Chocolate Ice Cream Bars in the freezer?
You can happily store these delightful treats in the freezer for up to 2 months. Just make sure to place them in an airtight container or wrap them individually in plastic wrap to keep that delicious flavor intact. The better the wrapping, the less likely they’ll absorb freezer odors!
Can I freeze the avocado mint ice cream mixture before molding it?
I recommend against freezing the mixture before molding it. It’s best to blend everything and pour it into the molds right away for a smoother texture after freezing. If the mixture is left in the freezer too long, it can become icy and lose that creamy consistency!
What should I do if the chocolate shell doesn’t harden properly?
No worries! If the chocolate shell doesn’t harden, try chilling it in the fridge for a bit. Make sure your chocolate mixture is hot enough when you dunk the bars; the heat helps the chocolate set better as it cools. Alternatively, ensure the batch is coated evenly without excess chocolate that might take longer to firm up.
Are these ice cream bars suitable for those with dietary restrictions?
Very! These Creamy Avocado Mint Chocolate Ice Cream Bars are dairy-free, making them a great choice for lactose-intolerant individuals. However, if there are tree nut allergies, be cautious with the coconut milk. Always double-check ingredient labels for chocolate chips that may contain allergens. Enjoy guilt-free!
How can I add variety to my Ice Cream Bars?
You can spice things up! Consider adding a teaspoon of vanilla extract for a warm flavor, or mix in some other fresh herbs like basil for an interesting twist. You might even experiment with different toppings, like crushed nuts or seeds, for added crunch! Let your creativity flow!
Creamy Avocado Mint Chocolate Ice Cream Bars You’ll Love
Ingredients
Equipment
Method
- Remove the pits from the avocados and scoop the flesh into a blender. Add the solid coconut milk, fresh mint leaves, maple syrup, and lime juice. Blend until silky smooth, ensuring no mint pieces remain.
- Spoon the vibrant green mixture evenly into your popsicle molds. Press down to fill completely, then cover and freeze for at least 2 hours, or ideally overnight.
- Melt the dark chocolate chips and coconut oil together in a microwave-safe glass. Use two 30-second increments to ensure the chocolate doesn’t burn. Stir until smooth and creamy.
- Once melted, fold in the crispy puffed quinoa to the chocolate mixture.
- Take a frozen popsicle out of the mold and immerse it in the chocolate mixture up to the stick. Let any excess chocolate drip off before placing it on parchment paper to harden. Repeat for all pops.
- For the last popsicle, if dunking doesn’t work, simply spoon the melted chocolate over the top.
- Indulge in your ice cream bars right away or keep them in the freezer for later enjoyment.