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Avocado-Coconut Ice Cream

Adapted from Absolutely Avocados by Gaby Dalkin For those avoiding dairy, use additional coconut milk in place of the heavy cream.

Course: Others

Ingredients

  • 2 ripe Hass avocados (1-pound, 450g)
  • 1 Can coconut milk (14 ounces, 400g)
  • 1/2 cup (125ml) heavy cream
  • 1/2 cup (100g) sugar
  • 1/2 - 1 teaspoon rum
  • pinch of salt
  • a squeeze of fresh lime juice
  • Toasted Coconut for garnish

Instructions

    Cup of Yum
  1. Halve the avocados and remove the pit. Scoop out the flesh and put it in a blender or the bowl of a food processor.
  2. Add the coconut milk, heavy cream, sugar, rum, salt, and lime juice, and puree until completely smooth. Chill the mixture thoroughly.
  3. Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Serve scoops garnished with toasted coconut.