While I adore eating chocolate ice cream, it’s not the healthiest dessert option.
I still want to eat it though so I played around in the kitchen and came up with this Vegan Chocolate and Almond Ice Cream using bananas, avocado, coconut milk, cocoa powder, dates and honey.
Now I’ve tried making vegan ice creams before but you could always taste the banana in them and my kids weren’t fooled. In this case, however, the strong chocolate and caramel flavours from the cocoa and dates successfully mask the milder flavours so what you’re left with is a very decent chocolate ice cream. It’s vegan, gluten, dairy, and refined-sugar free, too, making it suitable for most people.
I must admit that the thought of making ice cream out of bananas and avocados would never have crossed my mind prior to having kids. But now that I have kids, I pay a lot of attention to their diet as well as mine – I know we’re going to slip up at times, especially when eating out, so it makes sense to eat as healthily as possible at home. This mean using real ingredients to make real food.
Making one’s own healthy version of chocolate ice cream is enormously satisfying – I call it having one’s ice cream and eating it, too!
- 3 bananas
- 130 grams almonds
- 1 large, ripe avocado
- 400 mls coconut milk
- ½ cup honey
- 6 dates, softened in a little water and drained
- 1 teaspoons vanilla bean essence
- 4 tablespoons cocoa powder
- Peel bananas and place in a plastic bag. Freeze for at least 3 hours or overnight.
- Process almonds in a mixer until they resemble a small pebbles. Remove almonds and set aside.
- In the same mixer, process frozen bananas, avocado, coconut milk, honey, dates, vanilla and cocoa powder. Scrape down the sides if necessary.
- Add almonds (minus 2 tablespoons to use as garnish) and mix with a spoon until well combined.
- Place in an ice cream maker if you have one and follow instructions.
- Alternatively you can place it into a suitable freezer-proof container and place in the freezer for 30 minutes. Use a fork to stir the mixture and break up the ice crystals before putting it back into the freezer for another 30 minutes. Repeat with the fork two more times before leaving to freeze for at least four hours or overnight.
- Take out from the freezer 10 minutes before serving so it softens.
- Scoop into a bowl or cone and sprinkle with reserved almonds.