Vegan chocolate ice cream
Tom Brady may have 7 Super Bowl rings, but this dairy free and vegan version of his avocado chocolate ice cream is the real winner.
How to make vegan chocolate ice cream-
You will need a high power blend for this recipe- but no ice cream maker.
Soak cashews in oat or almond milk for 30 minutes. Process the “milk”, nuts, avocados, frozen coconut, pitted dates, frozen bananas and vanilla on high for 1 minutes. Pour into a glass freezer proof dish. Freeze for 2 hours. Top with extra shredded coconut.
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.
How I tested this recipe:
I was challenged to make Tom Brady’s famous (or rather infamous based on the online reviews) Avocado Ice Cream. Always looking 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 potting soil.
I wanted a recipe with less calories and way less cacao- it was just too much. Cacao is also very expensive. 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. Only 2 tablespoons of cacao, a tiny bit of vanilla paste and sea salt were added to bring up the chocolate notes.
By soaking the cashews in oat milk and not using Brady’s water, the ice cream was well- creamy. Only 4 pitted dates, not 1 1/2 cups, add the perfect amount of sweetness. And yes, I used the avocado. It does add a creaminess and a bit of body.
Ingredients in vegan chocolate ice cream:
fresh ingredients-
- bananas
- avocado
- medjool dates
- unsweetened oat or almond milk
- frozen coconut meat*
pantry ingredients-
- vanilla paste
- sea salt
- raw cocoa powder ***
- raw cashews
Where to buy:
*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.
***My cacao 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.
Tips for perfect ice cream:
If you like Vegan Chocolate Ice Cream- try these recipes:
- sugar free strawberry sauce
- gluten free carrot cake
- keto & dairy free creamy chocolate mousse
- keto no bake lemon coconut bites
Nutritional information (6 servings per recipe)
Total calories: 386
Total Fat- 11.7 grams, Sat fat- 3.2 grams, Cholesterol 3.3 mg, Sodium- 75.4 mg, Total Carbs- 75.4 grams, Dietary fiber- 9.7 grams, Sugar- 48.9 grams, Added Sugar- O, Protein- 5.4 grams, Calcium- 45.4%, Iron- 9.2%, Potassium- 929.2 mg, vitamin C 21%
Ingredients
- 1 unit avocado- peeled and pitted
- 4 unit dates pitted
- 3 unit small frozen bananas peeled
- ½ cup frozen coconut meat- *see cooking notes for source
- ½ cup raw cashews
- 1 cup unsweetened oat or almond milk
- 2 TBSP raw cacoa powder
- ¼ tsp vanilla paste
- sea salt
Instructions
- 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.
Above- the original recipe- right into the compost bin.
