This Chocolate Ice Cream recipe combines the creamy goodness of avocado and cashews with the natural sweetness of dates, creating a dessert that's perfect for satisfying your sweet tooth without the guilt. Plus, it's dairy-free and packed with healthy fats and antioxidants!
Ingredients:
- 1 ripe avocado: Provides a creamy texture and healthy fats.
- 1/2 cup raw cashews: Adds creaminess and a slight nutty flavor.
- 1 1/2 cups pitted dates: Naturally sweetens the ice cream.
- 1 1/4 cups coconut water: Hydrates and adds a subtle coconut flavor.
- 2/3 cup raw cacao powder: Gives a deep, rich chocolate flavor.
- Optional: Unsweetened shredded coconut for garnish.
Instructions:
Combine the avocado, raw cashews, pitted dates, coconut water, and raw cacao powder in a blender. Blend until smooth and creamy, ensuring there are no chunks of dates or cashews remaining.
Place the container in the freezer and let it freeze for a minimum of 3 hours. For best results, freeze overnight to achieve a firmer texture.
Scoop the chocolate ice cream into your favorite Cupffee cups. If desired, sprinkle with unsweetened shredded coconut for an extra touch of flavor and texture.
Pro Tips:
Feel free to add in your favorite mix-ins like chopped nuts, chocolate chips, or a swirl of nut butter.
If you prefer a softer ice cream, let it sit at room temperature for a few minutes before serving.
Keep any leftovers in the freezer for up to a week. Make sure the container is tightly sealed to prevent ice crystals from forming.
This Chocolate Ice Cream recipe is a testament to how delicious and indulgent healthy eating can be. Perfect for a hot summer day or any time you're craving a sweet treat, it's a dessert that’s sure to impress both your taste buds and your health-conscious friends.
Watch the recipe here:
