I couldn’t let this summer slip away without a new ice cream recipe, so I made some no churn vegan mint ice cream with only 5 ingredients. No dairy, eggs, sugar, soy or nuts in this one! The best part is, this ice cream is veggie based. You can’t have too much vegetables in your diet, right? 😉
Mint ice cream made of vegetables?!
Of all the things that came with my everything-free diet and ingenious recipe creating world that I love the most are those moments when I manage to sneak some veggies into the most delicious desserts. Why? For once, it’s really entertaining to see that surprised look when someone finds out e.g. that the main ingredient of my dark, fudgy brownies is zucchini. 😀 The second part: if dessert is only another way to have some veggies, that’s one more good reason to indulge, right? 🙂
I was playing around with some veggie ice cream recipes in my head for a while. I’ve found Bianca’s avocado ice cream very inspiring, and I was blown away by Evi’s wasabi-cucumber ice cream! I was thinking something along those lines only free from any sugar and coconut, so nut-free folks can enjoy it too. So the idea of this simple avocado-cucumber based ice cream came up and it turned out very refreshing.
More everything-free ice cream recipes
I am so proud of myself for making a non-chocolate ice cream this time! Being a chocoholic, it’s hard to resist. Here you can find my chocolate flavored icy creations:
- Classic vegan chocolate ice cream (sugarfree, low carb and not coconut cream based) (made in an ice-cream maker)
- Chocolate chip & coffee ice cream (made in an ice-cream maker)
- Dark chocolate ice pops (no churn)
Here are some more, no-churn ice cream recipes from my blog:
- Raspberry-mint ice pops (sugarfree, vegan)
- Pineapple-ginger ice pops (sugarfree, vegan)
- Coconut yogurt ice pops with balsamic roasted strawberries
- 1 avocado (kb. 200g)
- ½ cucumber (kb. 150g)
- juice of 1 lime
- a handful of mint leaves*
- 5 tablespoons of erythritol**
- Rinse and clean veggies: scoop avocado, there's no need to peel the cucumber.
- Put all the ingredients in a blender and mix until smooth.
- Pour in a container of your choice and put in the freezer.
- I bet you'd get a creamier consistency if you'd mix your ice cream with a fork every 30 minutes to break any forming ice crystals. However, I didn't have the capacity to do that and my ice cream turned out just fine. Sure, there were some ice crystals but it was still creamy, scoopable (see photos).
- Let it sit in the freezer for the night. Leave it on the counter for 40-50 minutes to get scoopable. In case you don't feel like scooping, you can also make these in ice pop moulds.
** You can sub any liquid or powdered sweetener you like for erythritol, but it has to be some significant amount: a pinch of stevia wouldn't do.
You tried my recipe? Wonderful! Please share you experience: leave a comment to review, take a picture and share it on Facebook with me! 🙂