About this recipe:My mum loves avocados and coconut milk. Since we have an avocado tree and coconut cream on hand, I tried making this fusion ice cream and it's heavenly. The avocado lends a lovely, appetising colour, and it has the nice aroma of coconut. Simply irresistible. Definitely something different to impress your guests.
250ml coconut cream
100g caster sugar
2 avocados, peeled and stones removed
3/4 teaspoon lemon juice
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Method Prep:10min › Extra time:12hr50min › Ready in:13hr
Puree milk, coconut cream, sugar, avocados and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream maker according to manufacturer's directions, then freeze overnight.
Allow ice cream to soften in refrigerator for 10 minutes before serving.
If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.
Great recipe, just a few suggestions for people making this: definitely use coconut cream and not coconut milk, and if possible, don't make this by hand - it's very time consuming to get a smooth consistency by hand - 29 Jun 2010
This turned out better than I thought it would because I don't have an ice cream machine. The consistency was a bit unusual (probably because of this) and I changed some of the ingredients for dairy free alternative. Would definitely make it it again, perhaps next time sticking to the recipe! - 23 Jun 2009