Avocado is the secret to this easy vegan ice cream.
5 oz ripe avocado flesh, from about 1 avocado
3/4 cup granulated sugar
1/4 cup light (clear) corn or tapioca syrup
1/2 cup refined coconut oil
2 cups almond milk
2 tsp peppermint extract
2 oz dark chocolate, chopped fine
pinch kosher salt
Prepare an ice bath in a large bowl. Place avocado, sugar, syrup, coconut oil, and salt in the jar of a blender and puree until fairly smooth. Add almond milk and peppermint extract and blend until completely smooth, 1-2 minutes. Transfer to a zipper-top plastic bag and submerge completely in the ice bath until very cold, about 20-30 minutes.
Churn mixture according to manufacturer’s instructions. About one minute before the end of churning, add in chopped chocolate. Place churned ice cream in an airtight plastic container and cover with a section of parchment paper pressed to the surface. Freeze until firm and serve.