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Brownie nice cream

Brownie nice cream; no churn healthy ice cream made with frozen bananas, dates, avocado, nut butter and cacao. Add some walnuts and espresso to make this the ultimate brownie ice cream!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 3 hours
Total Time 3 hours 15 minutes
Servings: 1 8x4 loaf pan
Course: Snack, Treat
Ingredients Equipment Method Notes

Ingredients
  

  • 1-2 tbsp date paste (see recipe below)
  • ¼ cup almond butter (or other type of nut butter of preference)
  • ¼ cup cacao powder
  • ½ cup almond milk (or sub half of it for espresso to make espresso brownie ice cream!)
  • 2 medium bananas (frozen)
  • ½ small-medium ripe avocado
  • ¼ cup chopped walnuts (optional)

Equipment

  • 8x4 inch loaf pan

Method
 

  1. Pre chill the loaf pan and the blender bowl.
  2. Make date paste if you didn't already or if you don't have any left.
  3. Add all ingredients except for the walnuts to the pre chilled blender bowl and blend until smooth and creamy.
  4. Take the loaf pan out of the freezer, line it with parchment paper and pour the brownie nice cream into the loaf pan.
    Cover the nice cream with plastic foil (straight on the ice cream) and after that cover the loaf pan with aluminum foil.
    Place the covered loaf pan in the freezer for at least 3 hours to firm up.
  5. Take the nice cream out of the freezer 15 minutes before serving so it can soften up a bit.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice