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RECIPE // Avocado and peanut butter ice cream with chocolate coating

To celebrate the World Chocolate Day and with our granola CHOCOLATEMINT, organic and gluten-free, vegan and with natural ingredients, as inspiration, our dear nutritionist Ana Rita Lebreiro (@nutripontocome) created a delicious, healthy and perfect for summer. Try it and then tell us what you think!

(5 units)


125 ml plain Greek light yogurt

80 ml of peanut butter

2 Medjool dates

1 medium banana (100g)

50 ml of vegetable drink (taste of choice)

1/2 avocado (66g)


200g 70% melted chocolate


Place all the ingredients for the ice cream in the bowl of the food processor and reduce to a homogeneous puree. Divide into ice cream scoops and freeze for at least 4 hours.

When the ice cream is frozen well melt the chocolate in a bain-marie and pour into a glass, wide enough to dip the ice cream.

Cover as desired and add some granola as a topping. Bon appetit!


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