No. No, no. I don’t really like chocolate ice cream that much. I much prefer different flavors like mango, pumpkin, pistachio, and coconut. But nope, definitely not choco….OMG I can’t stop eating this. This is so (insert expletive) amazing.
“What did you put in here? I can’t stop eating it. This has to be terrible for you.”
“I know, right? But really, it’s just healthy fats with cacao powder and chocolate. And dates, of course.”
–Cue mouth drop– (Don’t worry, he closed it fast enough to catch the ice cream from falling to its death).
How the chocolate ice cream mouthful-ed recipe creator and taste-tester rated this chocolate ice cream. It is so. Flipping. Amazing. I might’ve fallen on the floor and rolled around in this creation if I weren’t so worried it’d be wasted by not going into my mouth. Speaking of which, please excuse me while I shovel some more into my mouth.Okay, so now that that’s over, I apologize for taking so long to get a chocolate ice cream to you. This is a perfect base for you to add anything you want. Cherry chocolate chip, anyone?
Homemade vegan chocolate ice cream
3/4 avocado, sliced or about 75g avocado flesh
1 can light coconut milk
1/4 c. hemp, almond or other non-dairy milk
1/4 c. raw cashews
1/4 c. cacao powder
2 squares 85% dark vegan chocolate
6-7 soft, pitted Medjool dates (you can soften dates by soaking them in warm water for about 10 minutes)
1 tsp. cinnamon
1 tsp. salt
Optional: 1/2 c. frozen fruit such as watermelon or frozen green figs from Trader Joe’s (this adds volume and creaminess without altering flavor)
Combine all ingredients in a blender or food processor until smooth. Pour into container and place in freezer. Let harden for about 4 hours or overnight. Allow to thaw before serving if frozen overnight. Best eaten within 24 hours, but will keep in the freezer for a few days.
Need some instant gratification? If you keep frozen avocado and coconut milk (in ice cube trays) in your freezer, you can have this made in minutes in your high-speed blender. Simply put all of the ingredients into your Vitamix and blend on high, using the tamper to push ingredients into blade until well combined & ice cream texture is reached. You can freeze extra for better scoop-ability.
*Notes: One night I did not have all of the ingredients to make this and against my normal ice cream rules, I decided to add some frozen banana in lieu of half the coconut milk. (Banana tends to take over the flavor of everything so unless I want banana ice cream or banana bread, I tend not to add it into my desserts). I honestly could not taste the banana at all. And I was looking for it. Feel free to experiment!