Avocado and Coconut No-Churn Ice cream

Avocado coconut  ice cream

I love Avocados. And, love to use them in just anything. Let it be my sandwiches, tacos, rolls, salads, thick shakes or ice creams (yeah now i can say ice creams too). 😉 I think avocados are one of the perfect fruit for ‘ice cream’ as they are so creamy. I love its beautiful green colour. It’s not only super delicious, but healthy too. Ha ha ha.. Even though i want to, i don’t think any of the ice creams are healthy. 🙂 But for those who didn’t know, Avocados are beneficial to health because of it’s excellent source of vitamins, such as E and K and many minerals, like potassium and magnesium.

I am looking forward to try my hands on different ice-cream flavours these days. And, here i found this amazing recipe from David Lebovitz’s website, http://www.davidlebovitz.com/ . Do his amazing website for some mind blowing recipes.

The original recipe has been made in a ice cream maker. But, mine is a ‘No Churn Ice cream’, and i have slightly modified in the ingredients as per my taste.

Avocado coconut ice cream1

Ingredients:

3 medium     Ripe Avocados

1 cup    Coconut Milk

1/4 cup    Sweetened Desiccated Coconut ( it was out of stock and could use only 2 tbsp 😦 )

1 1/2 cup    Thick Cream

1/2 cup    Sugar

1-2 tbsp   Lemon Juice

pinch of Sea Salt

Avocado coconut ice cream - 2

Method:

  1. Cut the avocado in half and remove the pit. Scoop the flesh out and put in a blender or food processor.
  2. Add the coconut milk, cream, sugar, lemon juice, sea salt and puree until its completely smooth.
  3. Add desiccated coconut and mix well using the spatula until its fully combined.
  4. Transfer the ice cream mixture into a chilled air tight container and let it freeze for an hour.
  5. After an hour, remove the container from the freezer and stir vigorously with a hand blender or fork. Really beat it up and break up any frozen sections. Return it to freezer.
  6. Repeat this step again after 2 hours twice. And, let its freeze over night or at least 6 hours.
  7. Serve scoops garnished with toasted coconut.

Avocado coconut ice cream3

Note:

  • Sometimes the ice cream may be too frozen to eat directly from the freezer, so you will have to let it stand a little while in order for it to defrost ( say about 15 – 30 minutes).
  • You can use few drops of vanilla essence or  may be a caramel sauce to drizzle at the end as per your choice.
  • If using smaller or larger size avocados adjust the quantity accordingly.
  • I would suggest making a Popsicle instead. The final result was not as creamy as the rest of the ice creams i have made so far. And plus my freezer temperature was lil high, so on day 2 i had to keep my ice cream out for atleast 20 minutes before serving.
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11 thoughts on “Avocado and Coconut No-Churn Ice cream

  1. My husbands favorite green shake has avocado and vanilla- it is so creamy it’s like a dessert even with all of the spinach! I can imagine how creamy and tasty this ice cream is too- lovely! The coconut gives it such a beautiful presentation too.

    Liked by 1 person

    1. Glad you like it. Yes it was a lovely ice cream and coconut did enhance its flavor and look. 😉 But having tried it now i would prefer my all time favorite avocado thick shake over the avocado ice cream. Just so quick and easy. he he.

      Liked by 1 person

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