1. In a medium-sized saucepan, add 1 cup coconut milk and mint leaves. Stir and bring to a simmer over medium heat. Lower heat slightly and simmer gently for 20 minutes, stirring often. Turn off the heat and set aside to cool.
  2. Strain out the mint leaves and transfer the mint-infused coconut milk into an ice cube tray. Freeze.
  3. In a high speed blender, combine frozen mint-infused coconut milk, frozen avocado, agave nectar, and vanilla. Blend on high until smooth and creamy. Pause to mix or use a tamper (if your blender is equipped with one), as needed. Stir in the dark chocolate.
  4. Transfer nice cream to freezer and chill until firm. At the same time, freeze 4 packages of Nature’s Path Dark Chocolate & Coconut Sunrise Breakfast Biscuits.
  5. Spoon 1 scoopful of nice cream onto a breakfast biscuit, top with a second breakfast biscuit and squish gently. Clean up the edges with a spatula if needed. Transfer nice cream sandwiches to freezer and chill until ready to enjoy.


Mint Chocolate Nice Cream Sandwiches