Chocolate Mint Ice Cream

29. November, 2012

My husband said to me after scooping a spoonful (or ten) of ice cream into his mouth..."wow, this tastes exactly like After Eight" (the chocolate mints). I was very happy with the verdict because it was exactly what I was aiming for. Although I don't eat the chocolate mints themselves, I can vividly remember the taste and how perfect it was after a nice dinner. This yoghurt ice cream is delicious and the perfect dessert in my opinion; light, fairly healthy and tasty. Note that the texture of this ice cream resembles more frozen yoghurt than ice cream.

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Chocalate Mint Ice Cream, almost like After Eight!

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This recipe is:

Egg free
Gluten free
Nut free

This recipe is easy to make:

Lactose (dairy) free

Chocolate Mint Ice Cream

Makes 600 millilitres

Ingredients

20 grams dark, organic peppermint chocolate with cane sugar
300 millilitres yoghurt
75 millilitres agave nectar
Half an avocado, very ripe
0,5 tablespoon lemon juice
1,5 teaspoon peppermint essence (from a health food store)

Preparation

Peel the avocado and chop the 20 grams chocolate finely.
Place half the avocado, 75 millilitres agave nectar, 300 millilitres yoghurt and 0,5 tablespoon lemon juice in a food processor or blender. Blend for 10 seconds or until completely smooth.
Scrape the sides of the bowl and add the 1,5 teaspoon peppermint extract and the chocolate. Blend for 5 seconds or until everything is well combined.
Transfer the yoghurt mixture into a polythene freezer box, place the lid on and transfer to the freezer. Freeze for 1-2 hours.
Remove from the freezer, place in a blender or food processor and blend for 5-10 seconds (to brake up the ice crystals) or use a fork. Place in the freezer again. Repeat 3-4 times (with an hour between).
Serve when the frozen yoghurt is soft but very cold (like frozen yoghurt should be).
If left in the freezer for too long the yoghurt will become very hard. Allow to thaw properly before serving.