Coconut Milk and Avocado Ice Cream!

This ice cream dish, it is not only best for these hot days of summer season, however likewise rather easy to make. All you need to do is to very first puree the avocados in a food mill, and after that include the remainder of the active ingredients and process them all together. Allow it to chill in the fridge. And once it is cooled, churn it in your ice cream maker for around 20 minutes (or as guided in your manufacturers’ guideline manual). It is really a delicious ice cream, especially for lovers of avocados and coconut.

Coconut and Avocado Ice Cream filled coconut bowls on a vintage plate.

Ingredients

  • 3 medium size (1 lbs. in total, when weighed with pits) ripe Hass Avocados, pitted and skinned
  • 1 can (15 ounces) coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/2 teaspoon rum
  • 1/8 teaspoon salt
  • 1/2 teaspoon lime juice, freshly squeezed
  • 1/4 cup unsweetened coconut, toasted (as garnish)Coconut and Avocado Ice Cream

Instructions

Process avocados in the bowl of a food processor until they are completely pureed, 10-15 seconds.
Add in the coconut milk, heavy cream, sugar, rum, salt, and lime juice. Process until it is smooth mixture, 20-30 seconds.

Transfer it to a bowl and cover it with stretch film. Let it cool thoroughly in the fridge.

Once chilled, churn it in your ice cream maker according to the manufacturer’s instructions.

Place in an airtight container and freeze until firm.

When ready to serve, top it off with toasted coconut.

If you have we will suggest serving it in coconut bowls. The best part of it is that it not only makes it look visually appealing, but also allows you to scoop some of the flesh at the bottom of the coconut bowl once you are finished with your ice cream.