Chocolate Avocado Gelato

Decadently dark chocolate gelato is a bittersweet, icy treat that charms the palate and satisfies the sweet tooth. Churned to perfection, this smooth dessert gets its creaminess from ripe avocados and homemade cashew milk, and its soft sugar finish from nature’s candy.

Chocolate Avocado Gelato:

  • 1 cup medjool dates, pitted and coarsely chopped
  • 1/2 cup hot water (brought to a simmer)
  • 2 large, ripe avocados
  • 2/3 cup 100% raw cacao powder
  • 1 cup homemade cashew milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Pink Himalayan or Celtic sea salt

Cashew Milk:

  • 4 cups filtered water (and more for soaking) 
  • 1 cup raw, organic cashews
  • 1 teaspoon of Pink Himalayan or Celtic sea salt
  • 1 nut milk bag


  • Immersion (Handheld) Blender
  • Ice Cream Maker


To make the cashew milk: place the nuts and salt in a large bowl and add as much water as needed to completely cover the nuts. Soak overnight, uncovered. If you forget this step, submerge the nuts in boiling water and soak for at least 1 hour. Drain and rinse the nuts. Blend the nuts and 4 cups fresh filtered water in a high-powered blender until smooth, white liquid forms (usually about a minute depending on your blender). Pour the mixture into a nut milk bag, collecting the fresh milk in a large bowl below. Squeeze the bag to extract any remaining liquid, discarding the collected nut pulp in the bag. Set 1 cup aside for the gelato. Refrigerate the remaining milk for up to 5 days in an airtight container.

To make the gelato: place the chopped dates in a medium bowl. Pour the simmering water over the dates and let them soak for 20 minutes. Using an immersion blender, blend the liquid and fruit until smooth. Add the avocados, raw cacao powder, homemade cashew milk, vanilla, and salt. Blend together until smooth and creamy, adding more cashew milk if necessary.

Pour the mixture into an ice cream maker, churning according to the maker’s instructions. For a harder consistency, remove the gelato from the ice cream maker, pour it into a freezable bowl, and cover with plastic wrap. Freeze for an additional hour before scooping.

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