• If using an ice cream maker, freeze the ice cream maker bowl the day before making this recipe.
• In a food processor or high-speed blender, add avocado flesh, coconut cream, maple syrup, lemon juice, peppermint extract, and fresh mint.
• Blend until smooth and creamy. Taste the batter and add more peppermint extract if desired, up to an extra 1/2 teaspoon. Blend between each addition.
• Stir in the chopped dark chocolate in the batter if you use the freezing method 2 or 3, otherwise, don't.

Freezing - 3 ways

• Way 1. No-churn ice cream to serve in small batches. Transfer to an ice cube tray and freeze it overnight. Before serving, pop out some frozen ice cream ice cubes into a high-speed blender with a splash of milk. Blend until a soft-serve texture forms. Stir in the chocolate chunk before serving.
• Way 2. Using an ice cream maker. Pour the ice cream mixture into the frozen ice cream maker bowl. Churn following manufacturer instructions, until ice cream forms. Eat immediately or transfer to a sealed container and freeze for later.
• Way 3. If you plan to serve the whole batch at once. Pour the ice cream batter into a large sealed 9-inch x 5-inch container or loaf pan. Freeze it overnight and keep it at room temperature for 30 minutes to soften before scooping.

Storage

• Store for up to 3 months in the freezer.