Coconut Avocado Ice Cream
Description
Silky smooth, luscious, and surprisingly good with chocolate sauce.
Makes 1 qt.
For a delicate favor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.
Makes 1 qt.
For a delicate favor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.
Ingredients
2 ripe medium avocados ( about 1 lb. total), chilled
1/4 cup sugar
1 1/2 tbsp. fresh lemon juice
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) coconut milk, chilled
1/4 cup sugar
1 1/2 tbsp. fresh lemon juice
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) coconut milk, chilled
Instructions
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.
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.
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.
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