The Yummiest Vegan Mocha Almond Fudge Ice Cream
This super rich and creamy, date sweetened, avocado based, dairy free ice cream is speckled with almonds and optional dark chocolate chunks. Lightly spiced with cinnamon and cayenne. Vegan and only whole food ingredients! Dive in.
Servings: 8 cups
Ingredients
- 15 Natural Delights Medjool Dates, pitted and soaked in hot water for 1-2 minutes
- 1 ½ large California avocados (or 2 small)
- 2 cups soy milk, original or unsweetened
- 1 shot espresso, cooled
- 2 ½ tablespoon cocoa powder
- ⅛ - ¼ teaspoon cayenne (optional)
- ¼ - ½ teaspoon cinnamon
- pinch of fleur de sel or sea salt
Fold in:
- ½ cup slivered almonds, roasted and unsalted
- ¼ cup dark chocolate or almond dark chocolate, finely chopped (vegan variety)
- Optional: fudge ribbon, hand-swirled in
Instructions
- Add the dates, soy milk, avocados and espresso to a high speed blender like a Vitamix. Blend until smooth and thick. Add in the cocoa powder and spices and salt. Keep blending until combined. You may need to to scrape down the sides a few times during blending because the mixture gets so thick and creamy.
- Pour blended mixture into your chilled ice cream maker container. Insert paddle and start machine.
- Add in the almonds and chocolate chunks.
- Process for 15-20 minutes or until the mixture is thick enough to scoop -- even if it is a bit soft.
- Transfer to a loaf pan. Then place in freezer to firm up for a few minutes before scooping. (tip: use a chilled-ahead-of-time metal loaf pan lined with parchment paper!) Store leftovers in a sealed container in the freezer. Allow fully frozen ice cream to thaw for 5-10 minutes before scooping, for best texture.
- Optional: If adding the fudgy ribbon, add it over top the ice cream just before placing it in the freezer and swirl it into the mixture be hand.