Avocado-Coconut Ice Cream
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Avocado-Coconut Ice Cream
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Adapted from Absolutely Avocados by Gaby Dalkin For those avoiding dairy, use additional coconut milk in place of the heavy cream.
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Ingredients
- 2 avocado 1-pound, 450g, ripe Hass
- 1 coconut milk 14 ounces, 400g, can
- 1/2 cup (125ml) heavy cream
- 1/2 cup (100g) sugar
- 1/2 - 1 teaspoon rum
- pinch salt
- lime juice; a squeeze of fresh
- coconut for garnish, toasted
Instructions
- Halve the avocados and remove the pit. Scoop out the flesh and put it in a blender or the bowl of a food processor.
- Add the coconut milk, heavy cream, sugar, rum, salt, and lime juice, and puree until completely smooth. Chill the mixture thoroughly.
- Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Serve scoops garnished with toasted coconut.
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