Chocolate Vegan Ice Cream


Sorry folks – had this one sitting in the “drafts” folder for a while now…

Saturday, June 02, 2012

The following recipe is both delicious and idiot proof, two requirements for anything I undertake in the kitchen. It came from 84th & 3rd–  a great website for people who are interested in “clean” baking. And by “great” – I mean mind-blowingly awesome and I want to make every single recipe listed.Ingredients:

  • 2 or 3 bananas (depending on the size of the ‘nan)
  • 1 ripe avocado
  • a pinch of sea salt
  • 1/4 cup of cocoa powder*
  • chocolate chips (optional)
  • maple syrup or vanilla extract (optional)


  1. Chop and freeze ‘nans (takes anywhere between 1-3 hours, depending on how arctic your freezer is)
  2. Once the ‘nans are frozen, mix ‘nans, avocado and salt in a food processor until silky smooth. (Insert optional ingredients here)
  3. Mix in cocoa powder with spoon (re-blend if you’re lazy like me and don’t feel like hand-mixing)
  4. Beat off your other family members as you fight to lick the spatula
  5. Re-freeze in a shallow(esque), wide container. It helps if, while it freezes, you mix it every hour or so – just to break up any ice crystals.
  6. Lock freezer from hungry family. Keep the combination to yourself.

Once it’s sufficiently frozen, let ice cream defrost for 15/20 minutes for ease of scooping. Or, you know, just put your face in it.


Love, your friendly neighborhood choco-holic vegan

*In the first batch I made, I only used 1/8 of a cup of cocoa powder – not cutting it. Go for the full 1/4 cup.


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