Coconut Avocado Ice Cream

If you’re a friend of mine, or a former co-worker, or just about any acquaintance I’ve dined with at a pot-luck party, there’s a very good chance you’ve tried my homemade ice cream.

And I’m not bragging, but you probably thought I was some sort of dessert genius. Thanks, but the only credit I can take for making the world’s richest, creamiest, freshest-tasting ice cream is that I had the smarts to buy myself an electric ice cream maker. Then I pressed a button.

A couple of holiday seasons ago I noticed this ice cream maker at a homewares store, along with Liz Franklin’s drool-inducing Ice Cream cookbook cleverly merchandised nearby. I became obsessed with both the contraption and the book (particularly the almond mascarpone ice cream on p.68).

Not being an impulsive shopper, I thought about both items for weeks, discussed the idea with friends, interviewed owners of ice cream makers, and even borrowed one for a while before making the commitment. (I had been warned by my very own coauthor that I might get bored of it after a few uses. Wrong! She was so inspired by my enthusiasm that we now both use our ice cream makers regularly.)

I haven’t regretted the purchase for a single minute.

Although I love getting out there with unconventional recipes like smooth, green, guest-stumping coconut avocado (recipe below, since now you’re probably curious), my favorite formula remains the simplest: a humble combination of heavy cream (2 cups), milk (1 cup), and sugar (3/4 cup).

Just whisk together, pour into the buckety part of the machine, press the button, and come back 25 to 30 minutes later for a pure, creamy delight unlike anything you’ll find at a typical supermarket.

I keep a batch in my freezer at all times and add fruit, Famous wafers, nuts, chocolate sauce, or nothing at all, as the mood strikes me. Hey, guess what… the mood is striking me right this very minute! See ya!