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Super Easy Banana Avocado Mint Ice Cream


This great whole foods frozen dessert is even better because it doesn't require an ice cream maker! Try adding in cocoa powder and add in nuts in place of cocoa nibs.

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Rate this recipe 4.5/5 (4 Votes)


  • 5 large frozen bananas, sliced
  • 2 medium ripe avocados
  • 1/2 teaspoon peppermint extract
  • 15 drops pepper mint stevia (or plain and add an additional 1/4 teaspoon peppermint)
  • 3/4 cup Taza chocolate-covered cocoa nibs (or plain ones)


Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Add the banana and avocado pieces to your food processor and process until smooth. You will need to stop and scrape down the bowl a few times.

Add the peppermint and stevia. Process more to get the sweetener evenly distributed.

Now add in the nibs into the mixture and pulse to mix them in. You can do this by hand if you'd prefer.

Scrape into a bowl (or nifty Tevolo ice cream container) and freeze for a few hours.

This will keep for several weeks but the top will brown a bit. Just scrape it off to get to the prettier ice cream below.


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