Tom Brady may have 7 Super Bowl rings, but my dairy free and vegan version of his avocado ice cream is the real winner.
A couple of weeks ago, my nephew Charlie challenged me to make Tom Brady’s famous (or rather infamous based on the online reviews) Avocado Ice Cream. With Lent approaching and wanting to give up processed sugar, I accepted the challenge. The first attempt, I followed Brady’s recipe EXACTLY. It included a whopping 1 1/2 cups of pitted dates (hello calories) and 1 full cup of cacoa powder.
It tasted like…chewy potting soil.
I wanted a recipe with less calories and way less cacoa- it was just too much. It it also crazy expensive to add in so much cacoa. So after multiple attempts, I cracked the vegan frozen dessert code: when in doubt- add in frozen bananas.
Bananas get such a bad rap because of their carb count. But they are so good for you. Packed with potassium, vitamin C and fiber, they are plentiful and very inexpensive. I used only 2 tablespoons of cacoa and a tiny bit of vanilla paste and sea salt to bring up the chocolate notes.
I also found that by soaking my cashews in oat milk and not using Brady’s water, the ice cream was well- creamy. I used only 4 pitted dates, not 1 1/2 cups. And yes, I used the avocado. It does add a creaminess and a bit of body.
Everything is combined in a high speed blender like a Vita Mix or a Ninja for a full minute on high speed. Add in the soaked cashews and oat milk first. A regular blender will not do the trick- you need the multiple sharp blades in a high speed blender.
It’s so good, you can eat it right away for a more mousse like texture.
If serving frozen, let it sit out for about 10 minutes before scooping.
Sorry Tommy, you may have 7 Super Bowl rings, but my vegan avocado ice cream is way better.
Avocado Ice Cream – serves 4
1 avocado- peeled and pitted
4 dates, pitted
3 small frozen bananas, peeled
1/2 cup frozen coconut meat- *see cooking notes for source
1/2 cup raw cashews
1 cup unsweetened oat or almond milk
2 TBSP raw cacoa powder
1/4 tsp vanilla paste
pinch of sea salt
method- prep time- 30 minutes. 2 hours freezer time
- Soak the cashews in the oat milk for 30 minutes.
- Pour the oat milk and cashews into a high speed blender. Add in remaining ingredients and process on HIGH for 1 full minute or until the dates and coconut are pulverized. Mixture should be creamy but not completely smooth.
- Place in an air tight container and freeze.
*You need to use frozen coconut meat. I found mine at Publix. Here is the brand I used. Do not use coconut milk. If you cannot find frozen coconut, add in one more frozen banana. The coconut is great for smoothies as well. One bag last a long time in the freezer.
You can also use almond milk instead of oat milk. Just be certain to use unsweetend.
I use Neilsen – Massey Vanilla paste. It is availble at most grocery stores. My cacoa powder is available at most grocery stores. I use Navitas raw cacao powder. It can be found in the health food area of the store or near the cooking flours and sweeteners. It is fantastic for chocolate smoothies.
Be cetain to use pitted dates.