Chef Jessica’s Vegan Chocolate Ice Cream

Vegan chocolate ice cream served with strawberries

My friend Bebe has  found avocados to be an excellent option for her son Roe as he struggles with food allergies. Mashed, sliced, or  diced they make a great snack but did you know that they are also an excellent substitute for “cream” in non-dairy raw foods? As I started thinking about how versatile avocados can be, I decided to get out my favorite blender and start playing to see what fun recipes I could whip up.

Since it is summer time—and I love chocolate—it didn’t take long for me to decide that chocolate ice cream was a good place to start. I have a  really powerful blender that perfectly combined this to create soft-serve consistency chocolate ice cream. If  your blender isn’t as tough, you may want to add a little water to create a milk shake instead. (Come back Thursday for that recipe!)

After I scooped up a bowl of ice cream for Max’s approval, he polished it off while I snapped a few photos for you to see the results.  His bowl was completely empty by the time he got around to asking why I was taking pictures of chocolate ice cream with avocados.  He didn’t complain about the missing dairy.


Vegan Chocolate Ice Cream

  • 1 banana
  • 1 avocado
  • 1 TBSP raw cocoa powder (or 2 for extra-dark)
  • 1 TBSP Kelapo coconut oil
  • 2 tsp vanilla extract
  • 2 packets Stevia or sweetener of choice (can be sugar or more honey instead)
  • 1 TBSP honey
  • Pinch of salt
  • 3 cups ice

Combine ingredients in blender and start on variable power then increase the speed until it mixes thoroughly and is the consistency of soft serve ice cream.  Serve immediately.  If stored in the freezer, it will lose it’s nice soft consistency and become a brick.  Serves 4 medium scoops.


Store avocado at room temperature. They should be a little soft to the touch (not mushy).  Once it get’s soft, store it in your refrigerator.


Chef Jessica Bright

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