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.

Yield:

Makes 1 qt.

Recipe from

Recipe Time

Prep: 40 Minutes
Freeze: 2 Hours

Nutritional Information

Calories 354
Caloriesfromfat 56 %
Protein 5.8 g
Fat 22 g
Satfat 13 g
Carbohydrate 38 g
Fiber 1.2 g
Sodium 74 mg
Cholesterol 17 mg

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

Preparation

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.

*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.

Note:

April 2009