No Churn Brownie Batter Avocado Ice Cream
Creamy chocolate ice cream made with bananas, avocado and coconyt cream swirled with bites of fudgy brownie. Vegan, naturally sweetened and made in under half an hour.
Servings: 6 servings
Calories: 398kcal
Ingredients
For the brownie bits
- 1 cup packed dates
- 3/4 cup oats
- 5 tbsp dark cocoa powder
- 3 tbsp dairy free chocolate chips optional
- 1/2 tsp salt
For the ice cream base
- 2 large frozen bananas
- 1 large avocado pit and peel removed
- 1/2 cup coconut cream
- 1/4 cup dark cocoa powder
- 2-3 tbsp maple syrup*
Instructions
- To make the brownie bits, place the dates in a large bowl and cover with boiling water. Let sit for 5-10 minutes or until softened.
- In the bowl of a food processor, add oats and pulse until a fine flour forms. Add in soaked dates, cocoa powder salt. Blend until a loose dough forms. Add in chocolate chips and pulse once more.
- Press the dough into a small, shallow conatiner lined with parchment paper. Place in the freezer to harden while you make the ice cream base.
- Wipe out the bowl of the food processor and add the remaining ingredients. Blend until very smooth, scraping down the sides as needed.
- Remove the brownies from the freezer and chop into bite size pieces. Fold into the ice cream base and pour into a loaf pan or resealable container. Return to the freezer for at least 30 minutes before serving.**
Notes
* I like to add only 2 tbsp of maple syrup, but if you would like your ice cream a little sweet add an extra tablespoon or two.
** If you freeze the ice cream for more than 1 hour, let it sit on the counter for about ten minutes or so before serving for the best consistency. Alternatively, place in the microwave for 30 seconds to thaw slightly.
Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 73g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Sodium: 210mg | Fiber: 8g | Sugar: 49g