Instructions

1. Place the freezer bowl of your ice cream maker into the freezer the day before you plan to make ice cream. 
2. Scoop the chilled coconut cream from the cans, leave out the liquid. 
3. Remove the pit and peel from the avocado. 
4. In a food process place the coconut cream, avocado, raw honey and peppermint extract in a bowl of a food processor, blend until smooth. 
5. Transfer coconut milk mixture to an ice cream maker bowl, follow the manufacturer’s instructions on your ice cream maker and churn until the ice cream is thick and smooth. 
6. With the mixer still running, add in the chocolate chips and process until just combined. 
7. Once the ice cream is firm, remove from the ice cream maker and place in a freezer-safe bowl or container. Freeze for at least 3 hours to allow the ice cream to harden. 
8. Before serving, allow ice cream to sit out at room temperature for 5-10 minutes until it’s soft enough to scoop.
   

If you don’t have an ice cream maker, use these instructions:

1. In a large bowl stir together the ingredients until fully combined.
2. Pour the mixture into ice cube trays, place in the freezer. 
3. Blend the frozen coconut mixture cubes in a food processor or a high-speed blender. 
4. Transfer to a parchment-lined freezer-safe container, and cover loosely with plastic wrap. 
5. For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours. 
6. Set out of the freezer for at least 7 minutes before scooping.