Avocado Ice Cream

This Avocado Ice Cream is a famously delicious dessert and noted as one of Tom Brady’s absolute favorites. It serves as a fantastic dairy-free alternative to traditional ice cream and relies on wholesome, nutrient-dense ingredients rather than heavy creams or refined sugars.

The recipe utilizes a ripe avocado and raw cashews to create a rich, velvety base, while pitted dates and raw cacao powder provide natural sweetness and a deep chocolate flavor. Fortified with plant-based protein and fresh coconut meat, this guilt-free treat comes together in just three simple steps using a high-powered blender.

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Avocado Ice Cream

Recipe by RecipesVillaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

352

kcal

Ingredients

• 1 avocado (ripe and soft)

• 1/2 cup raw cashews

• 1/2 cup coconut meat (from young coconuts)

• 1 1/2 cups dates (pitted)

• 2/3 cup raw cacao powder

• 1 scoop Chocolate NOBULL Plant-Based Protein

• 1 1/4 cups water

Directions

• Blend: Combine the avocado, cashews, coconut meat, dates, cacao powder, protein powder, and water in a high-powered blender. Blend all ingredients together until completely smooth.
• Freeze: Transfer the blended mixture into a freezer-safe container and put it in the freezer until the ice cream reaches your desired thickness.
• Serve: Scoop the finished ice cream into four dishes and serve immediately with your choice of healthy toppings.

Notes

• Quick Freeze Hack: For quicker ice cream, freeze half of the water (a little over 1/2 cup) into ice cubes before blending them with the rest of the ingredients.
• Serving Tip: Because this is a no-churn recipe, the mixture may freeze quite solid if left in the freezer overnight. Let it sit at room temperature for 10-15 minutes to soften for easier scooping.