When we first decided to go vegan, we struggled coming to terms with the idea of giving up some of our favourite foods, like mint chocolate chip ice cream!
But after a while we realised we didn’t have to! There are so many wonderful flavours you can capture using just plants.
We’re constantly thinking of ways we can ‘veganise’ classic recipes. These avocado and mint chocolate chip ice lollies simply use coconut milk and oat milk, making them dairy free.
Our local supermarket sells dark chocolate chips, which are vegan-friendly.
These awesome ice lollies take no time at all and they’re the perfect, refreshing dessert for summer.
Enjoy!
Roxy & Ben
Note: for this recipe you’ll need an ice lolly mould for 6 lollies, as well as 6 ice lolly sticks.
Avocado & Mint Chocolate Chip Ice Lollies
| Servings: 6 Ice Pops |
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Ingredients
- 1/2 avocado (peeled and core removed)
- 200 ml full fat coconut milk (from a can)
- 250 ml oat milk
- 2 tbsp agave syrup
- 1 tsp peppermint extract
- 100 g vegan chocolate chips
Ingredients
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Instructions
- Add the avocado, coconut milk, oat milk, agave syrup and peppermint extract to a blender or food processor and blend until smooth.
- Transfer the liquid to a measuring jug with a lip and stir in the chocolate chips.
- Carefully pour the liquid into the ice lolly moulds, using a spoon to push in some chocolate chips as you go. Then push a lolly stick halfway down into the middle of each mould.
- Transfer the lolly mould to a freezer and leave overnight.
- To serve, remove the lolly mould from the freezer and leave on a worktop for 5 - 10 minutes, or run the mould under warm water until you can pull the lollies out.