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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!

Coconut Avocado Ice Cream

Robin Donovan
Adapted from Sunset Magazine.
No ratings yet
Prep Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 194 kcal

Ingredients
  

  • 2 ripe medium avocados, chilled
  • 1/4 cup sugar
  • 1 14-ounce can sweetened condensed milk
  • 1 14-ounce can coconut milk

Instructions
 

  • In a blender or food processor, blend avocado flesh, sugar, condensed milk, and coconut milk until smooth.
  • Process in ice cream maker according to manufacturer's instructions.

Nutrition

Serving: 1Calories: 194kcalCarbohydrates: 13gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 2mgSodium: 15mgFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!
By on December 13th, 2010

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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