Coconut Avocado Ice Cream
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
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