*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
soo good i changed it alittle bit 2 avacodos; 1 can (14oz) coconut milk; 1 1/2 cups sugar; 2 3/4 cup heavy cream; half can of crushed pinapple; 2 hand fulls of shredded coconut soooooo goooddd A Pasalamatan mo siya
I love this. The avocado gives the ice cream a gorgeous pale green color and almost a "green" flavor as well it tastes really fresh not overpowering & vegetal. We used sweet coconut cream like you'd use for mixed drinks. As a friend said "This would be wonderful served with light lemon butter cookies."
Mmmm...this was quite tasty. I kept waiting for a strange avocado taste after my first few bites but it never came. It has a very fresh taste. It seems like an unusual combination but it works perfectly together.
We used half & half instead of milk added a teaspoon of vanilla and shredded coconut. This ice cream is so refreshing and creamy. Probably the creamiest ice cream I have ever had. The color is a very pretty pale green. Outstanding recipe!!! Thank you for sharing it.
I used two ripe avocado's a can each of good quality coconut milk and coconut cream about 1/2 cup of dark brown sugar and a 1/4 cup of cocoa. It is delicious and makes a very nutritious snack for my grandson who is allergic to milk and eggs. Thanks so much for the idea!
This was a very tasty recipe and a nice change of pace in our dessert routine. It does taste very good with lemon biscuit cookies and I think it would also be good with a banana cookie too. The only change I would consider making next time would be to cut back on the white sugar just a bit (maybe 1/3 cup instead of 1/2)... I think the sweetness of the coconut cream would still carry the flavor. Thank you for submitting this recipe.
I've made this three times now. The first two times were fantastic. The third time was a bust. It had a strong avocado plant taste. That said taste your avocado before hand. If it has a strong flavor it probably won't be good for this recipe. However I did find that 1/2 tsp. almond extract had a strong enough flavor to overcome the taste.
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