Coconut Avocado Ice Cream
Makes 1 qt.
2 hrs 40 mins
This coconut avocado
ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.
Photo: Annabelle Breakey; Styling: Karen Shinto
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
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.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.
Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.
*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.
Make ahead: Freeze airtight up to 2 weeks.
Note: Nutritional analysis is per 1/2-cup serving.
Servings Makes 1 qt.
- Amount Per Serving
- Calories 354Calories from Fat 56
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 13g65%
- Cholesterol 17mg6%
- Sodium 74mg4%
- Total Carbohydrate 38g13%
- Dietary Fiber 1.2g5%
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.