Indulge in Mint Chocolate Chip Cupcakes made with avocado ice cream and a chocolate cake bottom!
Made with minty chocolate, vanilla, and dairy-free ice cream, this decadent dessert is unlike any other. It’s a great way to satisfy sugar cravings and comes loaded with gluten-free nutrients. Prep in batches for parties or serve as a light snack between meals.
Surprise your guests with a dairy-free ice cream made from coconut cream, spinach, and avocado! Aside from its beautiful mint green color, this ice cream packs in plenty of healthy fats and essential vitamins. Added peppermint and maple syrup offer natural sweetness while the base is made with almond flour and raw cacao.
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To get started, place all the ice cream ingredients into a high-speed blender and pulse until smooth. Tip: An immersion blender works great for breaking down the spinach. Transfer the mixture into a loaf pan lined with parchment paper. Sprinkle chocolate chips on top and place in the freezer overnight or for at least six hours.
Once the ice cream is complete, begin making the cupcakes. Place all cupcake ingredients into a blender and pulse until smooth. Prepare a muffin pan with six liners and fill each cavity with batter to about three-quarters full. The batter will be slightly runny at this point but will fluff up during the baking process.
Next, transfer the pan and batter into the oven and bake for 12-15 minutes. When finished, let them cool at room temperature for an additional 30 minutes. After cooling is complete, top them with ice cream and enjoy immediately. You can also store them in the freezer for up to five days.
Mint Chocolate Chip Cupcakes
32 mins
Mint Chocolate Chip Cupcakes
Megan Olson- Blender
- 9x5” Loaf Pan
- Muffin Pan
- Muffin Liners
- Ice Cream Scooper
For the Ice Cream:
- 2 cups coconut cream
- 1 avocado, ripe with pit and flesh removed
- ½ cup fresh spinach
- 1 T coconut oil, melted
- 2 T maple syrup
- 1 t vanilla extract
- ½ t mint extract
- ½ t sea salt
- 4 T mini dark chocolate chips, dairy-free
For the Cupcake:
- 3 large eggs, room temperature
- 3 T maple syrup
- 3 T coconut oil, melted
- 1 t vanilla extract
- ¾ cup almond flour
- 3 T raw cacao
- ¼ t baking soda
- 1/8 t sea salt
- Preheat the oven to 350°F.
- For the Ice Cream: Prepare a 9x5” baking pan with parchment paper.
- Place ice cream ingredients in a blender and blend until smooth. Transfer to the prepared baking pan and sprinkle the chocolate chips on top.
- Place in the freezer to set for at least six hours.
- For the Cupcakes: Line a muffin tin with six muffin liners.
- In a food processor, blend the cupcake ingredients until smooth.
- Transfer the batter to the muffin tins by spooning the batter into the cavities (about three-quarters of the way full).
- Bake for 12-15 minutes, or until a toothpick can be inserted clean. Let the cupcakes cool for five minutes before removing them from the pan. Transfer them to a cooling rack and let them set for an additional 30 minutes.
- Once the cupcakes are cooled, remove the ice cream from the freezer. Let it thaw for 5-10 minutes and use an ice cream scoop to top each muffin.
- Keep the cupcakes in the freezer until ready to eat.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Cold pressed coconut oil (Viva Naturals)
Almond flour (Hodgson Mill)
Raw cacao powder (Healthworks)
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