• Lucy Tomlinson

Dairy Free Chocolate Ice Cream

No need for any fancy ice cream machines! I created this healthy ice cream on a hot day when I felt like a sweet treat. Its guilt free, dairy free, easy to make and only requires a blender. So no excuse to test it out!

Recipe (Serves 4)

What you will need..

For the ice cream:

3 x bananas

1/2 avocado

Handful cashews

1 heaped tbsp cacao powder

4 tbsp maple syrup

2 tsp vanilla essence

400 ml coconut milk

For the toppings:

50g hazelnuts (a must!)

4 tbsp's Manilife crunchy peanut butter

Handful Cacao Coconut flakes (recipe on my instagram)


  1. Place all the ice cream ingredients into a blender, blend for about 3 mins until the cashews have been fully broken down.

  2. Pour into a container and freeze preferably overnight but it should be frozen after 4-5 hours.

  3. For the toppings put the hazelnuts on a baking tray and roast at 180.c for 15 mins (give them a shake after 5 mins to make sure they brown evenly.

  4. Let the hazelnuts cool slightly then peel off the brown skins and roughly chop.

  5. When the ice cream has frozen take out of the freezer 5-10 mins prior to eating to loosen up (dip your ice cream scoop in hot water, remove excess water then use to scoop out the ice cream!)

  6. Drizzle over the peanut butter, sprinkle over the hazelnuts and cacao coconut flakes.

  7. Enjoy!

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