Coconut Avocado Ice Cream
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Makes 1 qt. Prep Time 40 mins Freeze Time 2 hrs Total Time 2 hrs 40 mins
This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.

How to Make It

Step 1
1

Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.

Step 2
2

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.

Step 3
3

Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

Step 4
4

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

Step 5
5

Make ahead: Freeze airtight up to 2 weeks.

Step 6
6

Note: Nutritional analysis is per 1/2-cup serving.

Ingredients

 2 ripe medium avocados (about 1 lb. total), chilled
 1/4 cup sugar
 1 1/2 tablespoons fresh lemon juice
 1 can (14 oz.) sweetened condensed milk
 1 can (13.5 oz.) coconut milk*, chilled

Directions

Step 1
1

Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.

Step 2
2

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.

Step 3
3

Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

Step 4
4

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

Step 5
5

Make ahead: Freeze airtight up to 2 weeks.

Step 6
6

Note: Nutritional analysis is per 1/2-cup serving.

Coconut Avocado Ice Cream