Rating: 4 stars 4.1
52 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3

My mum loves avocados and coconut milk. Since we have an avocado tree and coconut cream on hand, I tried making this fusion ice cream and it's heavenly. The avocado lends a lovely, appetizing color, and it has the nice aroma of coconut. Simply irresistible. Definitely something different to impress your guests.

Recipe Summary

prep:
10 mins
additional:
13 hrs
total:
13 hrs 10 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.

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  • Allow ice cream to soften in refrigerator for 10 minutes before serving.

Note

If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.

Nutrition Facts

269 calories; protein 3g; carbohydrates 35.5g; fat 14.1g; cholesterol 3.7mg; sodium 33.5mg. Full Nutrition
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