Sugar Free Mint “Ice Cream”



  • minticecream3.jpg2 avocados
  • 250 ml almond milk unsweetened
  • 250 ml double/heavy cream
  • 3/3 scoop vanilla protein powder*
  • 1/4 scoop chocolate protein powder*
  • 1 tbsp lime/lemon juice (optional)
  • 1 tsp mint extract
  • 1/2 tsp salt to taste
  • 85% cocoa chips (optional)

*Or 100 g powdered sweetener 



  1. Place all the ingredients in a blender and blend until smooth.
  2. Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.

Recipe Notes

  • If you don’t have an ice cream maker (suchas myself), pour the sugar free mint ice cream into a shallow dish/ tupperware and pop in the freezer. If you want to get fancy- Stir each half hour to break up any ice crystals.
  • Or just pour it in a tupperware and forget it for a couple hours then stir it a little
  • Or just forget it over night and then put it in the blender again before serving like a milkshake
  • You can also pour the ice cream mixture into popsicle molds instead.

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