Melt Proof Dairy Free Chocolate Ice Cream - Great for Kids this Summer PLUS Easy Vegan Chocolate Sauce!

This recipe just might be the perfect summer-time treat to help you beat the heat, plus because it’s packed with heart-healthy avocado, (yes, I said avocado, but don’t worry, no one will ever know!) and has no processed sugar, it’s great for kiddos, too! Plus, I’ll give you my tip for the fastest and easiest vegan chocolate sauce to top it with! Yum!

Oh, the memories of summer I have, from childhood, bargaining with my parents for the biggest ice cream they would allow, only to have it melting, running, and dripping down my arm, staining my face, hands, and clothes only a few bites in…Yes, you do freeze it, and yes the finished product has the texture of ice cream, but because the base in not milk and eggs, even when it does warm up a little it never really “melts” only softens into a “pudding-like” consistency but never gets melty, messy or drippy!

What you are going to need to buy:

Avocados (roughly 1 per each 1-2 adult servings)

Cocoa Powder

Salt

Oat Milk - (The Chocolate Oat Milk from the Rise Brewing Co. is perfect for this recipe)

Maple Syrup

That’s it…I know, right? Just trust me, It’s total magic!

 

What you are going to need to do:

In a high powered blender add your avocados and 1/4 cup of oat milk and 1/4 cup of Maple Syrup, pulse until the mixture begins to smooth out. This will depend of how ripe your avocados are. Add a bit more oat milk, if needed.

From here you are going to add 1/4 cup of cocoa powder and a pinch of salt and blend until smooth.
Now, the measurments on this are going to depend on a couple of things…how much ice cream you are making, how ripe your avocados are, and how sweet, rich, or “chocolate-y” you want your ice cream.

NOTE: We are going to freeze this and like all food that gets eaten frozen, the cold dulls the flavor profile, so you will want the mixture to be slightly more intense (sweetness and chocolate flavor) than if you were eating it at room temperature!

Go slow and take your time, especially with the Oat Milk because if you get it too runny to start with you’re going to need to add another avocado!

Keep adding Oat Milk, Syrup, and Cocoa until you get the flavor profile you like AND you have reached a consistency that is like a slightly soft pudding, but NOT runny or liquid like yogurt.

When you have achieved both a taste and a texture you like, transfer the mixture to a freezer safe bowl, cover, and freeze until firm. (This will take several hours)

While the Ice Cream is freezing…whip up the vegan chocolate sauce.

This is so remarkable easy, I feel silly even typing up directions:
in a small mason jar, with a lid, shake together 1 cup of maple syrup and 1/4 cup of cocoa powder. Want a thicker, “dark chocolate” sauce? Just add more cocoa. That’s it. See, I told you it was easy!

Shaking the mixture together in a jar is so, so, so much easier than trying to mix it together, in a bowl, with a spoon, which is almost impossible because of how finely processed the cocoa tends to be. If you don’t have a mason jar, use a small Tupperware container, with a lid.

To Serve:

Scoop the ice cream into cones or bowls, as desired and top with the vegan chocolate sauce and other toppings, like your favorite vegan cream!

Enjoy!