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.
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
- Cut the avocado in half and remove the pit. Scoop the flesh out and put in a blender or food processor.
- Add the coconut milk, cream, sugar, lemon juice, sea salt and puree until its completely smooth.
- Add desiccated coconut and mix well using the spatula until its fully combined.
- Transfer the ice cream mixture into a chilled air tight container and let it freeze for an hour.
- 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.
- Repeat this step again after 2 hours twice. And, let its freeze over night or at least 6 hours.
- Serve scoops garnished with toasted coconut.
- 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.