A rich, plant-based chocolate ice cream made with ripe bananas, avocados, and organic cocoa powder for natural creaminess and antioxidants. This guilt-free vegan dessert solves icy textures and delivers a smooth, chocolatey flavor.
4 medium ripe bananas (extra ripe without brown spots)
1/2 cup (50g) organic cocoa powder (non-alkalized/Dutch process)
2 ripe avocados
1/4 cup (60ml) almond milk (unsweetened, chilled)
3 tbsp (45ml) maple syrup (optional for added sweetness)
Peel and slice bananas. Pit avocados and remove skins. Chill all ingredients in airtight containers for 1 hour
Blend bananas with almond milk and maple syrup in a food processor until smooth. Sift through a fine mesh to remove fibers
While processor runs, slowly add cocoa powder. Blend 2 more minutes until fully emulsified
Chill mixing bowl 15 minutes. Add puréed avocado and mix at low speed, then increase to medium for 30 seconds
Pour into an 8×4″ loaf pan. Cover with parchment paper and freeze 4 hours or until firm
Add 1 tsp dried lavender to mellow banana flavor during freezing
Stabilize avocado emulsions by fully mashing before use
Store frozen dessert in airtight container for up to 3 months
Serve chilled for optimal texture