After reading through the comments on yesterday’s SOS Challenge reveal post (this month’s ingredient is MINT and Kim and I can’t wait to see what y’all cook up with it!), I realized I may have sounded perhaps a wee bit whiney about everything that’s going on in my life right now. I certainly didn’t mean to imply that I was on the precipice of a nervous breakdown (well, no more than usual, anyway) 😉
It’s true, I’ve got a lot going on right now. But of course, I am also fully aware that it’s (mostly) of my own doing, too, as I keep adding more and more activities to my schedule. Like so many women out there (and let’s face it, this is primarily a problem for women), I must learn to say “no” more often. For my own physical and mental health. For peace of mind. For the others I care about in my life (because what good will I be to them if I’m a babbling puddle of melting goo?).
(“Um, Mum, sorry to have to break it to you, but you have no trouble saying “NO!” to us. None whatsoever. And anyway, what’s so wrong about gently picking that leftover chocolate cupcake out of the garbage? You and Dad weren’t going to eat it.”)
In fact, my overflowing schedule was actually pivotal in this month’s choice of SOS ingredient; requesting mint-based recipes was really a selfish choice on my part. After considering the overflowing patch of mint at the side of our house, I decided that I needed some creative inspiration to find recipes that would use it up. And so, I’m counting on all of you to save me by providing a huge array of awesome recipes! So settle back, settle into your chef persona and start creating–use fresh, dried, or mint extract–your choice!
In the meantime, here’s my mint ice cream recipe, as promised. This is something I created so that those of us on the ACD (or with dairy, egg, gluten or sugar dietary restrictions) can enjoy ice cream in the summer, too. Imagine: no more silent (or, in my case, not so silent) suffering while your honey and friends gobble up the “real” thing! This verseion is easy and, if you’ve got a food processor, really quick, too. The texture is silken smooth, creamy, and has just the right kick of mint.
So go ahead–it’s real ice cream, and you can enjoy yourself with a clear conscience. Now, if only I could clear my schedule as well.
Easy Mint Carob (or Chocolate) Chip Ice Cream
This ice cream is easy to make, rich, creamy and perfect for the abundance of summer mint. It was a huge hit with the HH, my friends and the ebook testers.
1 large ripe pear (6.5 oz or 190g), cored (peel if desired—not necessary)
About 1/3 cup (80 ml) avocado purée (from one small to medium just-ripe avocado)
45-70 fresh mint leaves (depending on the size of leaves and your taste)
2 Tbsp (30 ml) vegetable glycerin*, yacon syrup or coconut nectar
20-30 drops plain or vanilla stevia liquid, to your taste
1 tsp (5 ml) pure vanilla extract
1 can (400 ml or 14 oz) full-fat organic coconut milk (I use Native Forest)
1/2 cup (120 ml) unsweetened plain or vanilla soy or almond milk
1/2 tsp (2.5 ml) pure mint extract, optional (but it really brings out the flavor)
Pinch fine sea salt
1/2 cup (120 ml) unsweetened carob or chocolate chips (1 Tbsp/15 ml per serving)
Line an 8” (20 cm) square pan with two pieces of waxed paper, overlapping paper in either direction to cover all sides of the pan; or place 10 silicon muffin cups in a muffin tin; or set out three silicon ice-cube trays.
Place all ingredients except carob chips in a high-powered blender and blend until perfectly smooth. Pour into the pan, muffin cups or ice cube trays and freeze until firm. Pop the mixture out of the muffin cups or ice cube trays and place in a clean food-grade plastic bag in the freezer until ready to use. If using the square pan, remove from pan by flipping out onto a cutting board as soon as the mixture is frozen solid, about 4 hours, and peeling off the waxed paper. Cut into 8-10 equal squares; place squares in a plastic bag in the freezer until ready to use.
To make the ice cream, remove the desired servings from the freezer bag (one muffin cup per serving, or 4 ice cubes, or one square from the square pan) and place in the bowl of a food processor. Process until the mixture resembles the texture of bread crumbs, then scrape down sides and continue to process just until it begins to form a ball. Using a rubber spatula, spread out the mixture in the processor bowl to cover the bottom; sprinkle with the reserved carob chips (enough for the number of servings selected). Replace the processor cover and pulse 5-10 times, just enough to break up most of the chips and distribute them through the mixture. Scoop into bowls and eat immediately. Makes 8 servings.
Suitable for: ACD Stage 2 and beyond (for Stage 1, simply replace the pear with more avocado); refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, yeast-free, vegan, low glycemic.
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Alisa - Frugal Foodie says
I love making mint ice cream with avocado but your addition of pear is brilliant!
We all appreciate that you still take the time to blog even with a hectic schedule!
Are you kidding? Blogging is what gets me through all the chaos!
I love mint chocolate chip and this looks heavenly! Do you think a regular blender and or a food processor would work instead of a high powered blender? And I can’t wait for the ACD cookbook! It’s perfect timing with my need for it. I can’t state enough how happy I am to have found your blog 🙂
Jasmine, yes, it would work with a conventional blender to blend up the original mixture (though you might have to do it in two smaller batches to get it really smooth). However, you’ll need the processor once the mixture is frozen to make the ice cream. . . unless, of course, you have an actual ice cream maker and can freeze it in that! 😉
This looks so good!
I have a feeling this month challenge will motivate me to replace the mint plant I had that sadly died last year… I’m looking forward to seeing the creative recipes the participants will come up with – and with this one, things are clearly off to a very good start!
Thanks, Josiane! And it looks like there are already a few other very creative entries on the SOS page!
kim christensen says
oh. my. goodness.
ricki, i love you! this looks wonderful. can’t wait to try it! you know how I LOVE avocado and mint together. brilliant! xoxo Kim |
Yes, your Shamrock Shake was the inspiration for this! 🙂
Mmm I missed seeing the recipe in the other post so I’m happy you’ve now posted it! 🙂 Love that it has avocado and coconut milk in it.
Thanks, Ashley! They do go very well together. 🙂
I hear ya on the hectic schedule and needing to say “no” more often…I am really bad at that. If you ever find a way to really do it, you will have to let me know. Why is it so hard to say no?!?
I’ll let you know, for sure (though I wouldn’t count on it!) 😉
I am VERY excited about this! Looks like perfect timing for me. Thanks so much for sharing!
Yay! Hope this is one recipe you can have! 🙂
great recipe – don’t think they ever had avocado and coconut cream in the ice creams of my childhood but I am willing to give it a go (though probably would not try stevia). I know what you mean about being busy – not a moment to itch myself and yet who can complain about all the good things the busy moments bring – but hope you can work out what to let go
I know that stevia’s not quite as popular in Australia (or Europe) as here in North America, but it really is a lifesaver for those of us on the anti-candida diet. 🙂 You can, of course, use agave instead!
gfe--gluten free easily says
I’ve been waiting to see what you secret ingredients were. 😉 Yep, that combo makes perfect sense! Can’t wait to try it. But, so many mint leaves … I need you and your prolific mint living next door to me, Ricki. My new mint plant didn’t make it through major heat while we were on vacation.
Yeah, most of us take on too much and do the overscheduling thing. I stay up too late, get up too early, and don’t take enough time for myself in between, just trying to get “it” all done. I tell msyelf I’m not going to do it the next day, but then I do that day and the next. Lather. Rinse. Repeat. Or something like that …
Shirley, I know it’s a lot, but it really does depend on the size of the leaves (my plant’s leaves are pretty small). I tried with less and it just wasn’t as minty, OR as green. And let’s make a pact to stop for at least an hour–and eat some ice cream!
Genius! I’m so excited to try this out!
Glad you like it! Thanks. 😀
What an interesting flavour combination, Ricki!
It really does work well. 🙂
I’m going to try this one out on the family for sure!
I love mint!
Let me know what you think if you do try it out. 🙂
jodye @ 'scend food says
This ice cream sounds wonderful! I’ve yet to make any ice cream in my ice cream maker this summer, as I’ve been quite partial to banana softserve, but this will be my next experiment!
Jodye, thanks so much! But you realized that this one doesn’t use an ice cream maker, right? 😉
Just found this recipe – so excited that I can eat ice cream! I’m doing the stage 1 ACD right now, so I’m desperate for something non-meaty. 🙂 I’ve got a question, 2 years after you posted this: where do you buy vegetable glycerin? Is it as sweet and mild as agave or honey, or does it have a stevia aftertaste? Thanks for the great recipes!
Maryanne, I’m so glad you found it and can have a treat! Veg glycerin is usually available in the cosmetic section of your health food store, believe it or not (it was originally used in lotions, etc.). But BE SURE IT SAYS “FOOD GRADE” ON THE LABEL!!! You can’t eat non-food grade veg glycerin!! If you can eat agave or coconut nectar, they are good substitutes. I’ve even made it with just straight stevia and no glycerin; it’s just a wee bit less creamy that way, but still delicious. 🙂 Good luck with it!!
Looks absolutely AMAZING. I LOVE mint… and ice cream… and mint ice cream.
Thanks for the recipe!
I’ve become quite the fan myself, it seems. 😉
You never fail to amaze me Ricki! Who knew you could make mint ice cream from pear and avocado… seriously…genius!
Thanks for sharing your brilliance with the rest of us!!
Aw, thanks, Dani. As they say, necessity is the mother of mint chip ice cream! 😉
Pear & avocado ice cream? So intriguing! I love the idea and I’m itching to try it!
Hope you like it–let me know what you think if you do try it out!
Elizabeth, blogger for SunButter says
I discovered your blog as a SunButter blogger, but I follow it for other reasons. Love the use for my mint-gone-crazy in the garden. Now anything I can do with all this zucchini?! Thanks for all the great info and ideas.
Thanks, Elizabeth! 😀 I will be using sunflower seed butter as a main ingredient in some scones in my upcoming ebook on ACD Breakfasts. . . it’s a favorite ingredient!
Wow! I found your blog (in desperation to add variety to the ACD) and I am so happy. I made the ice cream yesterday and it delivered and then some! My only complaint is that you didn’t tell me how addictive this is to eat 🙂 I didn’t read close enough and ended up eating 5 muffin liners worth. Ooops! Thank you for sharing this though!
So glad it worked for you, Courtney! I guess I should have put a “maximum serving size” in the recipe! 😉
wow can’t wait to make this! I’m always so jealous of everyone’s ice cream makers especially during these hot days as of late but ice cream without having to buy new equipment… sign me up!
I find this way soooo much easier, and more immediate (once you’ve already got the frozen mixture, of course). 😉
I will be trying this soon! Mint Chocolate Chip is my boys favorite ice-cream.
Is there a problem with the Print This button or is it just me?
Thanks, Bettie! Unfortunately, yes, the print button only works with Firefox for now. . . I’m trying to fix it daily!
Yuuuuuuuummmy! Love this dessert!! I hope you will submit this to http://www.FindingVegan.com ~Kathy
Thanks, Kathy. 🙂
This looks so yummy! My only issue is that I cannot have fruit because of the sugar content. Do you think I would be able to replace the Pear with anything?
Kris, you could always sub more avocado or use a bit of nut butter to replace the bulk of the pear (and use more stevia for the sweetness).
That looks awesome!
I’ve only ever tried making vegan ice cream (w/o an icecream maker) and it didn’t turn otu well at all,
but this recipe makes a LOT more sense 😛
And mint-carob is my favorite flavor!1
Megan, hope this one works much better for you! It’s based on the “frozen banana soft-serve” principle, with the food processor. It was a huge hit in our house! 🙂
I’m so excited to try this ice cream out 🙂 it looks delicious!! 🙂 and it’s healthy. wow you snuck a pear in there too! creativee
I just tried this recipe yesterday and I fell off my seat. ABSOLUTELY amazing!! I added a little bit more of the mint extract. I hadn’t thought about the muffin cups and the food processor before, that’s great! Thank you for sharing the love 🙂
Yay! So glad you liked it!! It is one of my all-time favorite recipes on the blog. 😀 Did you use fresh mint as well? I find you may need to add a bit more extract when you use only the mint extract. Nothing beats ice cream! 🙂 And I love the muffin cup method–I was chuffed to see that this month’s Vegetarian Times magazine makes a sherbet using this exact same method!! (though they didn’t give me credit–ha ha!) 😉
Kirsten, I’m not sure which link you mean. . .but this post is a few years old–if it’s a roundup, I suspect the original link isn’t live any more. 🙁
I have party (wedding) coming up soon, and think I will attempt this for my guests – I have had made ice cream before but like this… Thanks Ricki.
Thanks, Chillijam! But this is best when served right after it’s blended, and hardens considerably when frozen. So not sure how appropriate it would be for a wedding–you will be blending for quite some time! 😉