Our fridge is overflowing with avocados. Just one and a half GIANT avocados have produced avocado soup for three, a bowl of guacamole and now a one and a half quarts of avocado-coconut ice cream.
The avocado flavor in this ice cream subtle. The real star here is the fat the avocado lends to the dessert. Avocado + coconut milk + heavy cream = one luxurious, buttery mouthfeel.
We ate the first bowls straight from the ice cream maker for a sloppy sweet treat. After sitting overnight, though, the ice cream turned rock solid—but without too many of the annoying ice crystals that plague lots of homemade ice creams.
With minimal effort and zero stove-top action, all I’ll need is another payload of avocados to convince me churn another batch.
Avocado-coconut Ice Cream
1 pound avocado, diced
1 cup coconut milk
3/4 cup heavy cream
3/4 cup low-fat milk
1/2 teaspoon vanilla extract
Zest and juice of 1 lemon
3/4 cup sugar
Instructions
Combine avocado, coconut milk, cream, milk, vanilla, lemon zest, and lemon juice in a blender. Puree until smooth. Stir in sugar, and cool in the refrigerator for at least one hour.
Pour avocado mixture into an ice cream maker, and churn for 20 to 30 minutes.
Serve immediately or freeze 1 to 2 hours for firmer ice cream.
Makes 1 1/2 quarts
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Nice to see a dessert on here and the flavors sound very intriguing.