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Vegan Chocolate Ice Cream

INGREDIENTS

• 1 ripe avacado
• 2 large or 3 medium bananas – frozen, chopped into pieces
• 1/4 c cocoa powder
• pinch sea salt
• 1 tsp maple syrup [optional]

• 2-3 Tbsp cacao nibs, shelled and crumbled [optional if you want choc chips in your ice cream]

METHOD

Blend banana, avocado and salt using a food processor or immersion blender until thick and smooth. Stir through cocoa powder with a spoon until well combined. Add syrup if using. Stir through cacao chips if using.

Pour into a wide flat dish or container and place in freezer. Stir well every 30 minutes or so, breaking up frozen edges and mixing until smooth. Do this approximately 4 times. Alternatively use an ice cream maker, following manufacturer instructions.

Set out for 15 or 20 minutes to soften slightly before using, it is easier to scoop this way. Sharing is optional.

COOK’S NOTES

• The avocado adds fat [good fat, not bad fat] and creaminess. Make sure to use a ripe avocado that doesn’t have stringy brown bits. No one will ever know it’s in there unless you tell them.
• The bananas however can be as brown as you’d like, the riper they are before you freeze them the sweeter they will be.

vegan // vegetarian // dairy-free // gluten-free // refined sugar-free // soy-free // probably paleo

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"Teddy Family Portrait" by Geoffrey Tristram

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