Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

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

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

prep:
40 mins
freeze:
2 hrs
total:
2 hrs 40 mins
Yield:
Makes 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

354 calories; calories from fat 56%; protein 5.8g; fat 22g; saturated fat 13g; carbohydrates 38g; fiber 1.2g; sodium 74mg; cholesterol 17mg.
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