Coconut Avocado Ice Cream
The combination might sound a little odd, but the result is surprisingly yummy! It’s creamy yet refreshing, slightly earthy and not too sweet. The color is lovely. Plus it’s kinda healthy! Avocados have omega-3s, so you can justify the indulgence (sort of).
I found this recipe in Sunset‘s Best Recipes of 2010 and I’ve had it in the back of my mind ever since. The other night we finally got the chance to break out our ice cream maker (best use of a Williams-Sonoma gift card EVER, btw).
Here’s the recipe if you want to give it a whirl:
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
(I added a few drops of vanilla just ’cause… but it probably doesn’t make much difference)
Preparation
1. Pit avocados. Scoop flesh into a food processor or blender, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.
2. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Freeze a metal bowl.
3. 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.
Enjoy!
- Jessica
soooooooooooo delish!!! used this exact recipe for ice cream for my bday party this year!! loving the recipes you’re sharing jessica! keep em coming!
j.
Comment by jennifer young — July 28, 2010 #