Avocado coconut ice cream

August 21, 2015
0 Ratings
Photo by goodgalsasha
  • Serves 3
Author Notes

Inspired by David Lebovitz`s recipe of the same name. Only altered a couple of proportions here and there but like both recipes. When ready and firmed up, you can drown a scoop or two in rum like I do, or if you`re feeling less naughty, eat as is. Everyone`s a master of their own scoop. —goodgalsasha

What You'll Need
  • 2 avocado
  • 250 milliliters coconut milk
  • 125 milliliters coconut cream
  • 100 grams sugar
  • 1 teaspoon lime juice
  • 1 teaspoon rum
  • 1 pinch salt
  1. Combine all the ingredients in a blender and whizz away until glossy and smooth (and velvety and yummy already). (The avocados should be ripe, but firm, pits and skins removed).
  2. Transfer the mixture into a jug and refrigerate overnight. Freeze in your ice cream maker according to manufacturer's instructions. Store in an airtight container in the freezer for at least 4 hours until set or spoon right away.
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