Iced Cocoa Cream
Recipe courtesy of mistressgingercooks.com, featured on Feed Me Vegan
Yields 4 servings
Homemade dairy-free ice cream can be yours with the flip of a switch! No ice-cream
maker or other contraption required. You need only a food processor, a few commonly
found ingredients, and a high threshold for total chocolate immersion. This cool treat is
deceptively wholesome. It masquerades as pure decadence but is really composed of
some very respectable whole foods. Since “Guilt-free Indulgence” is my middle name,
this dessert is right up my alley. Care to join me? Indulge, my sweet, indulge!
Ingredients:
1 cup mashed ripe bananas (about 2 bananas)
1 cup mashed ripe avocados (about 2 avocados)
1/4 cup unsweetened cocoa powder
3 tablespoons agave nectar
1/2 teaspoon vanilla extract
Directions:
Put all the ingredients in a food processor. Process until the mixture is well combined. If
you feel so inclined, mimic the whirling blade of the food processor with a gyrating
motion of your voluptuous rear. This will help you to work up an appetite for some Iced
Cocoa Cream—and to be the best showgirl you can be.
Pour the mixture into a storage container and cover with a tightly sealed lid. Freeze for
at least 3 hours until completely frozen. Before serving, let sit at room temperature for
about 10 minutes to thaw slightly.
Iced Cocoa Cream will keep in the freezer for up to 2 weeks . . . unless you
devour it before then. Chances are, it will be gone within a few days, or my name isn’t
Mistress “Guilt-free Indulgence” Ginger.
Variations:
Cocoa-Mint Dream: Add ½ teaspoon of peppermint extract before processing.
Cocoa-Peanut Ripple: After processing the Iced Cocoa Cream, add ¼ cup of salted
smooth peanut butter, 1 teaspoon at a time, and pulse until mixed but not fully blended.
Cocoa-Raspberry Swirl: After processing the Iced Cocoa Cream, add ⅔ cup of fresh
raspberries and pulse until mostly blended, leaving some small bits of berries.
