A Healthier Twist on Tom Brady’s Famous Frozen Treat

Chocolatey AND good for you.

A few weeks ago, my nephew Charlie threw down the gauntlet and challenged me to create a dairy-free and vegan version of Tom Brady’s infamous Avocado Ice Cream. With Lent on the horizon and a desire to cut down on processed sugar, I eagerly accepted the challenge.

The Clumsy First Attempt

I followed Brady’s recipe to the letter on my initial try. It called for a whopping 1 1/2 cups of pitted dates (hello, calorie overload) and a full cup of cacao powder. Unfortunately, the result was less than appetizing—it tasted like chewy potting soil.

A Healthier and Tastier Version Emerges

Determined to find a recipe with fewer calories and a less overwhelming amount of cacao, I embarked on multiple attempts to crack the code for a vegan frozen dessert. After some experimentation, I discovered that frozen bananas were the secret ingredient.

Bananas often get a bad rap due to their carb content, but they are actually incredibly nutritious. Bursting with potassium, vitamin C, and fiber, bananas are not only affordable but also offer numerous health benefits. For my recipe, I only used 2 tablespoons of cacao along with a small amount of vanilla paste and sea salt to enhance the chocolate notes.

Perfecting the Creaminess

To achieve a creamy texture without compromising on flavor, I soaked my cashews in oat milk instead of using Brady’s recommended water. Additionally, I reduced the number of pitted dates to just 4, rather than the excessive 1 1/2 cups. Of course, I still included the star ingredient—avocado—which adds a smooth and velvety consistency to the ice cream.

Blending with Precision

Combine all the ingredients in a high-speed blender like a Vita Mix or a Ninja, blending for a full minute on high speed. Start by adding the soaked cashews and oat milk to the blender. A regular blender won’t suffice, as you need the multiple sharp blades of a high-speed blender to achieve the desired consistency.

Enjoy Immediately or Freeze for Later

The resulting ice cream is so delicious that you can enjoy it right away for a mousse-like texture. However, if you prefer a traditional frozen treat, allow it to sit out for about 10 minutes before scooping.

Your Guilt-Free Indulgence Awaits

I topped my serving with a sprinkle of shredded coconut.

Apologies, Tommy, but while you may have 7 Super Bowl rings, my vegan avocado ice cream is simply unbeatable.

Clean eating is easy with a pantry full of goodies.

Soak your cashews for 30 minutes.

Note: To make this recipe, you’ll need to use frozen coconut meat. You can find it at Publix or other grocery stores. Don’t substitute with coconut milk. If you can’t find frozen coconut, simply add one more frozen banana. Frozen coconut is also a fantastic addition to smoothies and can be stored in the freezer for a long time.

You can also replace oat milk with almond milk if you prefer. Just make sure it’s unsweetened.

I recommend using Neilsen-Massey Vanilla paste, which is available at most grocery stores. For the cacao powder, I use Navitas raw cacao powder, which can be found in the health food section or near the baking ingredients. It’s perfect for making chocolate smoothies.

Lastly, ensure that you use pitted dates in the recipe.

Add in the oat milk and soaked cashews first.

Only 4 plump pitted dates give this recipe all the sugar and sweetness you need.

Frozen coconut meat is the secret ingredient.

You can eat it right away if you’re craving a sweet treat.

It’s creamy and dreamy and so good for you.

The original recipe – It tastes exactly how it looks.

For more delicious ice cream recipes and to explore a variety of flavors, check out Ice Cream. Indulge your taste buds in a world of frozen delights!