This post was created in partnership with California Avocados. All opinions are our own.
We all have food memories that make us smile. Maybe it’s a special cake that your grandmother prepared for every birthday, or the fall aromas of pies baking in the oven that fill the house during the holidays. Or perhaps it’s the entrée from a memorable romantic meal, and you can still picture the flickering candles glowing in the room. Everyone has special moments that we cherish because food is an expression of love. It brings people and families together and it’s a way for us to connect and learn about other cultures and unique flavors from all around the world. Since starting our blog in 2015, we have learned so much from our audience and the community, and it is truly inspiring to be a part of this creative space where we can all learn from each other, cook together, and drool over everyone’s photos on social media—even from opposite sides of the planet. We’re excited to share this recipe with you today: it’s cool, minty, chocolatey, and delicious, and the frosty emerald green color from the California avocados will look quite elegant in your hand at your next summer party.
One food memory that we will both never forget was the day we harvested bags full of avocados from our friend’s backyard tree and turned them into the best guacamole we have ever tasted. We’ve learned a secret trick for using freshly-squeezed lemon AND lime juice, and we look forward to sharing the recipe one day soon. In the meantime, if you haven’t tried our Broccamole—just like guacamole, but with the addition of grated steamed broccoli—it is a flavorful, light, and zesty appetizer. There are so many versatile ways to prepare this nutritious fruit, and we’re excited to partner with California Avocados this week as we celebrate by transforming them into a refreshing summer treat. Two years ago, we made the Chocolate Avocado Pudding from Donal Skehan’s book and our minds were changed forever. Who knew that you can use this healthy green stonefruit in so many ways—including decadent desserts? It’s currently 92 degrees here in Eagle Rock, and time to cool down with a new recipe. Say so long to this summer heat, and let us officially introduce you to our Vegan Mint Chip Avocado Milkshake.
One of our favorite ice cream flavors is chocolate mint. We were inspired to make a vegan version and challenged ourselves to create a recipe that could top anything from the store. Not only is it unrecognizable as a vegan dessert—it tastes exactly like ice cream—but one would never guess that there are avocados used in this ultra-smooth milkshake. Made with frozen avocado chunks, your favorite non-dairy milk, fresh mint leaves and extract, a splash of vanilla, and sweetened with maple syrup, we then blend in dark chocolate chips—turning this undercover vegan delight into a minty milkshake masterpiece. With a pinch of spirulina powder to accentuate the pretty green color, your frosty glass is then topped with a sweet vegan coconut whipped cream and dusted with flakes of dark chocolate. If you haven’t tried avocado in a dessert, may this Vegan Mint Chip Avocado Milkshake be your introduction to this wondrous world.
Vegan Mint Chip Avocado Milkshake
Makes 2 small servings or 1 large serving
2 cups (190 g / about 1 1/2 avocados) diced frozen California avocado (see note)
1 cup (237 ml) milk of your choice
1/2 cup (118 ml) maple syrup
6 mint leaves
1/4 teaspoon vanilla extract
1/4 teaspoon mint extract
1/4 teaspoon spirulina powder (optional, for color)(see note)
1/8 teaspoon salt
4 teaspoons dark chocolate chips
coconut whipped cream, for garnish (recipe below)
chopped dark chocolate, for garnish
In a blender, combine the avocado, milk, maple syrup, mint leaves, vanilla, mint extract, spirulina powder, and salt. Purée until smooth and blended. Add the chocolate chips and pulse just until the chips are chopped into small pieces. Serve immediately, topped with coconut whipped cream and a sprinkle of chopped chocolate. Enjoy!
Coconut Whipped Cream
Makes enough for 2 to 3 milkshakes
1 can (400 ml) coconut milk or coconut cream, chilled in the refrigerator
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Place a medium mixing bowl and electric beaters in the freezer to cool for 5 to 10 minutes.
Remove the can of coconut milk from the fridge. Open the top, and use a spoon or a spatula to transfer the white solid portion to the chilled mixing bowl, leaving behind the watery contents of the can, which can be discarded. Use the chilled beaters to whip the coconut until smooth and creamy. Add the powdered sugar and vanilla, and continue whipping the mixture until soft peaks form when you lift the beaters. Use immediately, or keep chilled in the fridge for 10-15 minutes while you prepare the milkshake.
— To freeze avocados, first peel, seed, and dice them into 1-inch pieces. Spread the pieces in one layer without touching on a baking sheet lined with parchment paper, and freeze solid, about 2 hours. Once the pieces are frozen solid, transfer them to a large ziplock bag for storage for up to one week.
— Spirulina is readily available in most natural food stores. It can be sold as a pre-gound powder, or as tablets which can be ground up using a mortar and pestle. If you cannot find it, matcha green tea powder works well as a substitute, or you can simply leave it out for a more subtle green color.
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