This ice cream is surprisingly creamy and easy to make, the base being avocado mousse (yes, I ate most of the stuffing before putting it in the tins, guilty!). It's gluten-free, lactose-free and sugar-free (only naturally present in dates)! Perfect for babies and children.

  • 1 to 2 Ripe Avocados around 180grs
  • 40 grs about 5 tablespoons of raw cocoa powder
  • 150 grams of dates or 125 grams of another sweetener to taste
  • 1 cup 250ml of vegetable milk (I used coconut)

  1. In a food processor place all the ingredients.
  2. Grind for a few seconds until it becomes a silky mixture.
  3. Distribute the cream in ice cream molds.
  4. Shake the ice cream molds so the cream settles and doesn't get airy.
  5. Place in the freezer for at least 12 hours.
  6. Enjoy!

Recipe and images by Vania Ribeiro from the Made by Choices blog