Mini Mint Chocolate Ice Cream Pies
Mint, chocolate, and avocados all in one dish? Oh my!
These creamy, delicious, mini ice cream pies are made easily with just a food processor and muffin tin, that's it!
Made with Let's Do... Organic Shredded Coconut and Coconut Flour, and Native Forest Coconut Milk and Coconut Oil by No Eggs or Ham
Ingredients
Avocado Custard
- 2 ripe hass avocados
- 1 c Let's Do... Organic® Shredded Coconut
- 1/2 c Native Forest® Full Fat Coconut Milk
- 1/4 c erythritol
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp mint extract
- 1/4 tsp liquid stevia extract
Crust
- 3/4 c Let's Do... Organic® Coconut Flour
- 1/4 c cocoa powder
- 1/4 c melted Native Forest® Coconut Oil.
- 3 tbsp erythritol
- 1/4 tsp salt
Directions
- Lightly grease 10 muffin tins with non-stick coconut oil spray or a little bit of oil. Set aside.
- In a food processor, combine all of the crust ingredients and blend until thoroughly combined; about 10 seconds.
- Measure out 1 tablespoon of crust mixture into each muffin tin and flatten to fit the bottom with your fingers or a spoon. You can distribute any excess crust evenly among the tins or just discard it.
- Lightly clean out the bowl of your food processor then add the shredded coconut and coconut oil. Blend on high until the coconut sticks to the walls of the bowl; about 3 minutes.
- Add in the remaining custard ingredients and blend on high -scraping down the sides of the bowl once or twice – until very smooth; about 7 minutes.
- Note: little bits of coconut may remain, but I don’t find them to be noticeable in the remaining dish.
- Evenly distribute custard atop the crust bottoms; 1/4 c per tin is about perfect.
- Place in freezer to set for 2 hours. Then, remove and run a pairing knife around the edges of each pie to loosen it from the tin. Gently transfer to a clean plate.
- Serve immediately or cover them with plastic wrap and store them in the fridge for up to five days.
