Raw Chocolate Brownie Batter Ice Cream

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Have you been wanting to make some sort of healthy dessert while cleansing? How about a decadent chocolate ice cream that you can enjoy guilt-free? If you answered “yes” to those two questions, then you clicked on the right recipe. The great thing about this chocolate ice cream is that you don’t need to churn it, meaning you don’t have to go buy an ice cream machine. You just need a food processor or blender, a container, the ingredients, and a freezer. Plus, it is made with avocados and bananas, both of which create an ultra creamy texture.

If you want to make the smoothest, creamiest ice cream, we suggest you use a food processor or high-speed blender. The reason for this is because both of these appliances will blend your ingredients thoroughly, meaning you won’t have any rogue banana or avocado chunks in your ice cream. The last thing you want when enjoying dessert is to encounter a large piece of avocado. Because of the high-fat and creamy nature of avocado, this non-dairy ice cream has a similar texture ice cream made with dairy.

For the liquid, you can use homemade almond milk if you prefer. We chose to use homemade cashew milk for this recipe because it creates a creamier texture in your ice cream. If you don’t have cashews on hand and don’t want to run to the store because you have almonds, make almond milk. You don’t need to change the measurement if you use one or the other. If you make this recipe, let us know how you like it in the comments. Post a picture and tag us on social media!

Raw Chocolate Brownie Batter Ice Cream
  • Prep Time:15m
  • Total Time:15m


  • 2 large bananas, peeled, sliced, and frozen overnight
  • 1 large avocado, pitted and peeled
  • 1/2 c homemade cashew milk
  • 1/4 c raw cacao powder
  • 2 -3 tbsp maple syrup


  1. Add all of the ingredients to a food processor or high-speed blender and blend until smooth and creamy. You do not want to see any chunks in the ice cream, so scrape down the sides to incorporate all the ingredients if necessary.
  2. Line a loaf pan with parchment paper (if you want easier clean up) and spoon the chocolate mixture into it. Place in the freezer for about 30-60 minutes and then remove to serve.
  3. Store in an airtight container in the freezer and consume within two weeks.


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