Matcha Avocado Mint Chocolate Mousse Swirl Ice Cream
Serves: serves 6-8
  • 1 can Coconut Milk (full-fat)
  • 1½ tablespoons Tapioca Starch
  • 1 can Coconut Cream
  • 1 cup (packed) Fresh Mint Leaves
  • Boiling Water
  • 2 small Avocados (skin & pits removed)
  • 2 teaspoons Matcha Powder
  • 2 drops Peppermint Oil
  • ⅔ cup Maple Syrup
  • 2 tablespoons Coconut Oil
  • 2 teaspoons Vanilla
  • 1 tablespoon vodka
  • pinch of Salt
  • ½ cup Dark Chocolate Chips
  • 1½ tablespoons Coconut Oil
  • ⅓ cup Coconut Milk
  1. Place the coconut milk and tapioca starch in a small saucepan. Whisk together until smooth and lump-free. Heat on medium/high, whisking occasionally, until mixture comes to a boil and thickens. Remove from heat and cool completely.
  2. Pour the mixture into a high speed blender and add the coconut cream.
  3. Place the mint leaves in a large fine mesh sieve and pour the boiling water over them until the leaves have wilted slightly. Lightly press the moisture out of the leaves and add them to the blender along with the avocados, matcha powder, peppermint oil, maple syrup, coconut oil, vanilla, vodka, and salt.
  4. Blend on high speed until mixture is silky smooth and mint leaves have broken down to the point that you can no longer see them. NOTE: if your blender is not powerful enough to completely blend the mint leaves, run the mixture through a fine mesh sieve to remove mint leave pieces.
  5. Place the mixture in the fridge until chilled completely.
  7. Place the chocolate chips and coconut oil in a small saucepan. Heat on medium heat, stirring occasionally, until the chocolate chips are melted and mixture is smooth. Remove from heat and whisk in the coconut milk. Set aside while you freeze the ice cream.
  8. Remove the mint ice cream base from the fridge and freeze in an ice cream maker according to manufacturers instructions. Freeze a loaf pan or other container while the ice cream freezes.
  9. When ice cream has frozen, scoop out ⅓ of the ice cream into the prepared container and spread evenly across bottom. Drizzle ⅓ of the chocolate mixture over the ice cream.
  10. Spread another ⅓ of the ice cream over the chocolate drizzled layer. Drizzle another ⅓ of the chocolate mixture over that layer of ice cream. Spread the remaining ice cream over that chocolate drizzled layer and drizzle the remaining chocolate over the top of the ice cream.
  11. Cover with plastic wrap and let freeze completely.
  12. TO SERVE: Pull ice cream out of the freezer 15 to 20 minutes before scooping.
Recipe by The Kitchen McCabe at