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The classic raw vegan chocolate avocado ice-cream was like an apocalypse for me the first time I made it and ever since we enjoy it very often when the weather calls for ice-cream. As I like the combination of chocolate and alcohol, especially the traditional Cuban spirit, I often add a generous amount of rum in my avocado ice-cream while preparing it!

This awesome iced dessert has a rich taste and soft texture that surprises me every time I make it. But there’s something more than this: you don’t need an ice-cream maker and you don’t need to spend hours in your kitchen. You just need to peel your avocados (and remove seeds!), pit your dates, blend everything in you blender and freeze for 5-6 hours. After that you may find that this is the best chocolate and rum ice-cream you ever had!

Chocolate rum avocado ice-cream - Παγωτό σοκολάτας με αβοκάντο και ρούμι - Vegan in Athens

Ingredients

  • 2 large ripe avocados (450-500 g)
  • 3/4 cup raw cocoa powder
  • 1 ¼ cups Medjoul dates
  • ½ cup Cuban rum
  • ¼ cup water

For the child-friendly version

  • 2 large ripe avocados (450-500 g)
  • ¾ cup raw cocoa powder
  • 1 ¼ cups Medjoul dates
  • ½- ¾  cup fresh orange juice or coconut milk for extra creaminess
  • 1tsp natural vanilla extract

Method

  1. Wash the dates and remove the seeds. Put them in a bowl, pour over them the rum and the water, cover and let for 1 hour to soften. This will give an even better texture to your ice-cream especially if you don’t have a super-power blender.
  2. Add in the blender (or the food processor) the dates together with the soaking rum and water and beat at high speed until creamy. Add the avocado and cocoa and continue blending until a smooth, creamy mixture has been formed.
  3. Transfer to a clean metal or glass bowl, cover and put in the freezer to freeze for at least 5-6 hours.

Enjoy!

Note: Instead of dates, you can use 1 cup of agave nectar or other liquid sweetener of your choice. In that case, omit water.