Mint Chocolate Chip Sherbet Ice Cream

Desserts with Benefits

Ready in: 45 minutes
Servings: 5
Vegetarian
Gluten Free

Ingredients

  • 225g Avocado (ripe, about two medium)
    Produce
  • 3/4 cup Mini Dark Chocolate Chips
    Baking
  • 2 12oz cans Evaporated Fat Free Milk (not condensed!)
    Baking
  • 10 Fresh Mint Leaves (you can definitely use more if you like)
    Produce;Spices and Seasonings
  • 42g (2 Tbs) Honey
    Nut butters, Jams, and Honey;Health Foods
  • 1 Tbs Lemon Juice
    Produce
  • 1/8 tsp Salt
    Spices and Seasonings
  • 3/4 tsp Stevia Extract
    Baking
  • 1 tsp Vanilla Extract
    Baking

Steps

  • In a blender, puree
  • Mixture #1If your blender can hold more than 5 cups of contents, then add
  • Mixture #
  • If your blender doesn't fit that much (like my Magic Bullet), put
  • Mixture #2 into a large mixing bowl and whisk slowly to mix
  • Stir in the blender mixture/
  • Mixture #1 until combined, refrigerate for 3 hours or overnight
  • Make the ice cream according to the instructions, and when the ice cream has about 5 minutes to go, add the chocolate chips (my ice cream was sort of like a soft serve after 20 minutes in the ice cream maker, so I froze it for about 3-4 hours)Freeze until firm but scoopable. If you freeze overnight, you will probably need to let it sit on the counter for a bit to soften up. Enjoy!

Nutrition

  • Calories: 431.52  cal  (21.58%)
  • Fat: 25.38  g  (39.04%)
  • Saturated Fat: 15.05  g  (94.03%)
  • Carbohydrates: 40.23  g  (13.41%)
  • Sugar: 30.25  g  (33.61%)
  • Cholesterol: 39.73  mg  (13.24%)
  • Sodium: 235.48  mg  (10.24%)
  • Alcohol: 0.29  g  (1.61%)
  • Protein: 12.48  g  (24.96%)
  • Calcium: 448.05  mg  (44.8%)
  • Phosphorus: 335.74  mg  (33.57%)
  • Vitamin B2: 0.55  mg  (32.14%)
  • Potassium: 821.57  mg  (23.47%)
  • Vitamin B5: 1.71  mg  (17.12%)
  • Fiber: 4.23  g  (16.91%)
  • Zinc: 2.33  mg  (15.55%)
  • Magnesium: 57.48  mg  (14.37%)
  • Folate: 56.05  µg  (14.01%)
  • Vitamin K: 12.35  µg  (11.76%)
  • Vitamin B6: 0.23  mg  (11.25%)
  • Vitamin C: 9.06  mg  (10.98%)
  • Vitamin E: 1.58  mg  (10.52%)
  • Vitamin A: 478.77  IU  (9.58%)
  • Copper: 0.17  mg  (8.37%)
  • Vitamin B1: 0.12  mg  (8.24%)
  • Manganese: 0.14  mg  (7.13%)
  • Vitamin B3: 1.38  mg  (6.89%)
  • Selenium: 4.78  µg  (6.83%)
  • Iron: 1.0  mg  (5.53%)
  • Vitamin B12: 0.29  µg  (4.89%)

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