Photo: Annabelle Breakey; Styling: Karen Shinto
Prep Time
40 Mins
Freeze Time
2 Hours
Yield
Makes 1 qt.

This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.

How to Make It

Step 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.

Step 2

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.

Step 3

Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

Step 4

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

Step 5

Make ahead: Freeze airtight up to 2 weeks.

Step 6

Note: Nutritional analysis is per 1/2-cup serving.

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