Yes, a sherbet ice cream!  A hybrid between an icy, sweet sherbet and smooth, creamy ice cream.
Surprisingly, making ice cream is getting more fun each new recipe!  First was the Peanut Butter & Jelly Ice Cream, and then my favorite so far, the Spiced Pumpkin & Maple Ice Cream.  Although I’ve gotta say, using cream and whole milk would make things a lot easier.  But “easy” just reminds me of my past, when I used to slather butter all over my bagels, when I avoided the gym to avoid the uncomfortable feeling of effort, and give my all into my schoolwork… living like that is a breeze
Whereas, making food 100% whole and nutritious (while also being tasty), takes a lot of time, care and effort–I like how challenging it is to make healthy desserts (as you can see in my plentiful “trial-and-error, then, trial-and-MORE-error” recipes).  But we just have to remember, there is always a replacement for an unhealthy ingredient!
Such as butter.  Such as powdered sugar.  And in this case, cream.
What could I do to replace the typical ice cream ingredients?  Like:
   Cream?  Use evaporated fat-free milk or coconut milk (depending on the ice cream flavor you are making)
   Corn Syrup?  Brown rice syrup, honey, maple syrup, agave, etc…
   Food Coloring?  Avocado and maybe even a handful of spinach!  (You know me! You’ve seen it before)
I know that my own version of the mint chocolate chip ice cream isn’t an exact replica of the store-bought ice creams.  It doesn’t have that bright blue/green color we all associate mint with.  It is a sherbet ice cream:  a mix of the frosty sherbets and the velvety ice creams.  But, it is minty and it sure is chocolatey!
Mint Chocolate Chip Sherbet Ice Cream

Yield: 5 cups


    Mixture #1:
  • 225g Avocado (ripe, about two medium)
  • 1 tbs Lemon Juice
  • 10 Fresh Mint Leaves (you can definitely use more if you like)
  • 42g (2 tbs) Honey
  • Mixture #2:
  • two 12oz cans Evaporated Fat Free Milk (not condensed!)
  • 1 tsp Vanilla Extract
  • 1+1/2 tsp Mint Flavor
  • 3/4 tsp Stevia Extract
  • 1/8 tsp Salt
  • Add-In:
  • 3/4 cup Mini Dark Chocolate Chips


  1. In a blender, puree Mixture #1
  2. If your blender can hold more than 5 cups of contents, then add Mixture #2. If your blender doesn't fit that much (like my Magic Bullet), put Mixture #2 into a large mixing bowl and whisk slowly to mix
  3. Stir in the blender mixture/Mixture #1 until combined, refrigerate for 3 hours or overnight
  4. Make the ice cream according to the instructions, and when the ice cream has about 5 minutes to go, add the chocolate chips (my ice cream was sort of like a soft serve after 20 minutes in the ice cream maker, so I froze it for about 3-4 hours)
  5. Freeze until firm but scoopable. If you freeze overnight, you will probably need to let it sit on the counter for a bit to soften up. Enjoy!


This recipe is: low sugar, high fiber, high protein!

I could taste the avocado a little bit (which I wasn’t very fond of), but that can be easily fixed by adding more mint leaves and obviously, more chocolate chunks.  After every spoonful with a hunk of chocolate… I had no worries in the world   :)

Labels: Avocado, Chocolate, Eggless, Gluten-Free, High-Fiber, High-Protein, Honey, Ice-Cream-and-Fro-Yo, Lemon, Low-Sugar, Mint

Comments (2)

  1. bsweetdreaming: September 14, 2011

    I love mint chocolate chip ice cream…I can’t wait to try this version! Love your blog :)

    Bianca @

  2. Shemika Facey: February 21, 2013

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