Raw Chocolate Ice Cream


  • 2 frozen bananas
  • ½ avocado
  • 1 Tbs coconut nectar or maple syrup
  • 5 medjool dates
  • 2 Tbs cacao powder
  • ¼ cup nut milk
  • 1 Tbs cacao nibs
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  1. Blend all ingredients on high speed until smooth and creamy.
  2. Spread the mixture in a shallow freeze-proof container and freeze for 2 hours.
  3. Scoop into tall glasses or bowls and sprinkle with roasted almonds and cacao nibs. Optional: serve with fresh berries.

Note: if freezing overnight, leave the container out for 20-30 minutes to soften before scooping out.

Recipe and photography by Jade Walker

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