On a particularly sweltering afternoon, I found myself rummaging through my kitchen, yearning for a cool treat that wouldn’t weigh me down. That’s when I whipped up these Creamy Avocado Mint Chocolate Ice Cream Bars. They’re a revelation—a luscious blend of creamy avocado, bright mint, and a satisfyingly crunchy dark chocolate shell awaits, all without a speck of refined sugar! Perfect for a quick summer dessert or a healthy snack, this recipe honors your gluten-free and vegan lifestyle while tantalizing your taste buds. Let’s indulge in something guilt-free and satisfyingly delicious together. Who’s ready to take a delicious leap into the world of wholesome frozen treats?
Why are these ice cream bars so special?
Creamy, Delightful Texture: The silky avocado base creates an indulgent mouthfeel that pairs perfectly with the crunch of chocolate.
Fresh, Invigorating Mint: Real mint leaves provide a burst of flavor, making each bite refreshing and delightful.
Guilt-Free Indulgence: No refined sugar here! Sweetened naturally with maple syrup, it’s a treat you can feel good about.
Quick & Easy: Just a few simple steps make these bars easy to whip up, perfect for a last-minute treat—try these alongside our One Pot Orzo for a full meal!
Vegan & Gluten-Free: Suitable for diverse diets, so everyone can enjoy this delicious dessert together without worries.
Crowd-Pleasing Dessert: Serve these at summer gatherings or cozy family nights; they are sure to impress and satisfy!
Creamy Avocado Mint Chocolate Ice Cream Bars
• These bars are not only delectable but also packed with wholesome ingredients!
For the Popsicle Base
- Avocado – Provides creaminess and healthy fats; use two large avocados for six bars.
- Coconut Milk – Adds richness and ensures the filling freezes well; use the solid part from 1 can of full-fat coconut milk.
- Mint Leaves – Enhances flavor with a fresh, aromatic taste; use 5 large leaves.
- Maple Syrup – Sweetens naturally while keeping the recipe refined sugar-free; use ½ cup; agave syrup can substitute.
- Lime Juice – Adds brightness and prevents avocado from browning; use juice of ½ lime.
For the Chocolate Shell
- Dark Chocolate Chips – Forms the crunchy coating; use 1 cup, or substitute with semi-sweet chocolate if preferred.
- Coconut Oil – Helps to thin the chocolate for better coating; use 1 tablespoon.
- Crispy Puffed Quinoa – Adds texture to the chocolate shell; use ¼ cup, or substitute with crispy rice cereal for variety.
Indulge in these Creamy Avocado Mint Chocolate Ice Cream Bars for a refreshing and guilt-free treat that’s sure to delight everyone!
Step‑by‑Step Instructions for Creamy Avocado Mint Chocolate Ice Cream Bars
Step 1: Blend the Base
In a food processor, combine two large ripe avocados, the solid part of a can of full-fat coconut milk, five fresh mint leaves, ½ cup of maple syrup, and the juice of ½ lime. Blend until the mixture is completely smooth and creamy, with a vibrant green color. This step should take about 1-2 minutes; scrape down the sides as needed to incorporate all ingredients.
Step 2: Pour into Molds
Once your creamy mixture is ready, carefully pour it into popsicle molds, filling each section evenly. Make sure to leave a little space at the top for expansion as they freeze. Cover the molds with their lids or plastic wrap to prevent ice crystals, then transfer them to the freezer. Freeze for at least 2 hours, or overnight for best results.
Step 3: Melt the Chocolate
For the chocolate shell, place 1 cup of dark chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl. Heat in the microwave for 30-second intervals, stirring between each until completely melted and smooth. The chocolate should have a glossy finish and a thin consistency, perfect for dipping the frozen pops.
Step 4: Prepare the Crunch
Once the chocolate is melted, stir in ¼ cup of crispy puffed quinoa to the mixture. This adds a delightful crunch to your Creamy Avocado Mint Chocolate Ice Cream Bars. Mix well until all the quinoa is evenly coated in chocolate, ensuring none are left dry before proceeding to the next step.
Step 5: Dip the Pops
Remove the frozen pops from their molds by gently twisting or running warm water over the outside for a few seconds. Dip each popsicle into the melted chocolate mixture, covering it completely. Allow any excess chocolate to drip off before placing them on a lined baking sheet, ensuring they’re spaced apart for easy coating.
Step 6: Final Touches
If some pops are difficult to coat due to chocolate clinging, use a spoon to drizzle melted chocolate over those areas to ensure full coverage. This step is essential for achieving that wonderfully crunchy shell around your Creamy Avocado Mint Chocolate Ice Cream Bars.
Step 7: Let Them Set
Once all the pops are coated, allow them to sit at room temperature for a few minutes, or place them in the freezer for about 10-15 minutes to help the chocolate shell harden. This ensures a perfect snap when you bite into the bars, making them all the more enjoyable.
Step 8: Serve and Store
After the chocolate has set, your Creamy Avocado Mint Chocolate Ice Cream Bars are ready to be enjoyed! You can serve them immediately or store them in an airtight container in the freezer for up to 2 months. For the best texture, allow them to sit at room temperature for a few minutes before serving, enhancing the creamy goodness inside.
What to Serve with Creamy Avocado Mint Chocolate Ice Cream Bars
A delightful frozen treat deserves equally delicious companions to create a full meal experience.
- Fresh Berries: Juicy strawberries, blueberries, or raspberries offer a hint of tartness that contrasts beautifully with the creamy sweetness of the bars.
- Coconut Whipped Cream: Light and airy, this vegan topping enhances the tropical flavors while adding a cushiony texture that elevates each bite.
- Chilled Mint Tea: Refreshing and herbaceous, this drink complements the mint in the bars, keeping your palate cool and invigorated.
- Salty Pretzel Bites: The salty crunch of pretzel bites provides a fun contrast to the sweet ice cream bars, making for a playful snack combination.
Pairing these ice cream bars with any of these options elevates your summer dessert experience, inviting friends and family to indulge together!
Creamy Avocado Mint Chocolate Ice Cream Bars Variations
Feel free to personalize these delightful ice cream bars with your unique twists and swaps that will elevate their deliciousness!
- Crispy Texture: Swap out crispy puffed quinoa for crispy rice cereal for an exciting crunch variation.
- Chocolate Choice: Reduce bitterness by replacing dark chocolate with a sweeter semi-sweet chocolate, delighting those with a sweet tooth.
- Herb Twist: Experiment with your flavor profile by using fresh basil instead of mint for a fragrant, unexpected taste sensation.
- Extra Creaminess: Add a dollop of coconut cream to the filling for an ultra-rich and velvety texture.
- Nutty Flavor: Stir in a handful of chopped nuts, like almonds or walnuts, into the chocolate coating for additional crunch and flavor.
- Fruity Addition: Blend in a small banana or some frozen berries into the avocado base for a fruity zing.
- Heat Factor: Mix in a pinch of cayenne pepper or chili powder to the chocolate shell for a surprising kick in each bite.
Just like these Creamy Avocado Mint Chocolate Ice Cream Bars, you can infuse love and happiness into your creations, perfect alongside our Pumpkin Spice Gooey for a delightful dessert experience!
Make Ahead Options
These Creamy Avocado Mint Chocolate Ice Cream Bars are perfect for meal prep enthusiasts! You can blend the popsicle base and pour it into molds up to 24 hours in advance, covering them well to prevent ice crystals. Additionally, you can prepare the chocolate coating and crispy quinoa mixture, storing them separately in airtight containers in the refrigerator for up to 3 days. When it’s time to enjoy, simply remove the frozen pops, dip them in the melted chocolate, and return them to the freezer for about 10-15 minutes to set. This way, you’ll have a delightful dessert ready to impress without any last-minute fuss!
Storage Tips for Creamy Avocado Mint Chocolate Ice Cream Bars
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Fridge: These bars are best stored in the freezer, but if you need to thaw them for a short time, keep in the fridge for up to 1 day.
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Freezer: Store in an airtight container in the freezer for up to 2 months to maintain freshness. Wrap each bar in parchment paper for extra protection.
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Reheating: To soften for immediate enjoyment, let the Creamy Avocado Mint Chocolate Ice Cream Bars sit at room temperature for about 5–10 minutes before serving.
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Check for Ice Crystals: If stored longer, inspect the bars for ice crystals or freezer burn, which might affect taste and texture. Enjoy them fresh for the best experience!
Expert Tips for Creamy Avocado Mint Chocolate Ice Cream Bars
- Fully Freeze Pops: Make sure the popsicles are completely frozen before dipping them in chocolate; otherwise, they can melt and lose their shape.
- Consistent Chocolate Dip: If the melted chocolate thickens, reheat it slightly in the microwave to achieve the perfect dipping consistency for your Creamy Avocado Mint Chocolate Ice Cream Bars.
- Use Fresh Mint: For the best flavor, always opt for fresh mint leaves instead of imitation extracts; it truly elevates the taste!
- Coat Carefully: When dipping, allow excess chocolate to drip back into the bowl to avoid a thick coating, which can lead to a messy texture.
- Spacing Matters: Ensure the bars are spaced out on parchment paper after coating to prevent them from sticking together while they harden.
Creamy Avocado Mint Chocolate Ice Cream Bars Recipe FAQs
What kind of avocados should I use for the popsicles?
I recommend using ripe, Haas avocados for the best creaminess. Look for avocados that yield slightly to pressure but aren’t overly soft. If you spot any dark spots all over, it’s best to select a different one for optimal flavor.
How long can I store these ice cream bars?
Store your Creamy Avocado Mint Chocolate Ice Cream Bars in an airtight container in the freezer for up to 2 months. I like to wrap each bar in parchment paper before placing them in the container. This way, they stay fresh and won’t stick together!
Can I freeze these ice cream bars? How should I do it?
Absolutely! To freeze, simply follow the preparation steps and allow the bars to set in the freezer. Once frozen, you can store them in an airtight container for up to 2 months. Just remember to let them sit at room temperature for about 5–10 minutes before serving for the best texture.
What if my melted chocolate thickens while coating?
No worries! If your melted chocolate starts to thicken, simply reheat it in the microwave for about 10-15 seconds until it regains a dip-able consistency. Just stir it gently and avoid overheating, as that can cause it to seize.
Are these ice cream bars safe for my allergies?
These Creamy Avocado Mint Chocolate Ice Cream Bars are vegan and gluten-free, making them suitable for many dietary restrictions. However, if you have any specific allergies—like to coconut or tree nuts—be sure to substitute accordingly, such as using a dairy-free creamy alternative if needed.
What’s the best way to check if my avocado is ripe?
To check for ripeness, gently squeeze the avocado without pressing too hard. It should yield slightly, indicating it’s ready to use. Avoid avocados with overly soft spots or discoloration as they may be overripe.
Indulge in Creamy Avocado Mint Chocolate Ice Cream Bars
Ingredients
Equipment
Method
- In a food processor, blend the avocados, coconut milk, mint leaves, maple syrup, and lime juice until smooth.
- Pour the creamy mixture into popsicle molds and freeze for at least 2 hours.
- Melt the dark chocolate chips and coconut oil in a microwave-safe bowl until smooth.
- Stir in the crispy puffed quinoa until evenly coated in chocolate.
- Remove the pops from molds and dip in the chocolate mixture, then place on a lined baking sheet.
- Allow the pops to set at room temperature or in the freezer for about 10-15 minutes.
- Serve immediately or store in an airtight container in the freezer.
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