My mother adores coconut milk and avocados. I tried creating this fusion ice cream because we have an avocado tree and coconut cream on hand, and it’s delicious. The avocado adds a wonderful, enticing color and a pleasant coconut scent. Simply unstoppable. You should do something unique to wow your guests.
| Prep Time: | 10 mins |
| Additional Time: | 13 hrs |
| Total Time: | 13 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 1 ½ cups milk
- 1 cup coconut cream
- ½ cup white sugar
- 2 (1/2 pound) avocados, peeled and pitted
- ¾ teaspoon lemon juice
Instructions
- 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 machine 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.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 34 mg |
| Sugars | 31 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
after making a different recipe, found the two avocados to be too overpowering. used 1-1/2 avocados, 1 cup of heavy cream instead of milk, 1/4 cup of sugar and it was sooo creamy. served with toasted coconut , a very smooth light tasting refreshing ice cream
We had a guest coming here who is on autoimmune restrictive diet so I tried it w/modifications using: One can coconut cream (16 oz), One can coconut unsweetened milk (12 oz), four tbsp Lime juice, one ripe avocado and a pinch of sea salt on top. Outstanding. Great mild flavor; smooth, rich. That said 4/5 tasters said MMM good. One said, flavor is muddled. We kicked him out. Loved it.
I followed the recipe exactly the first time; the taste was alright but the texture after freezing it was more like a sorbet than ice cream. I recommend using heavy whipping cream and whipping it to a whipped cream-type consistency. Then add the avocado mixture to it before freezing. It makes for a smoother texture and an authentic ice cream bite.
made recipe as written. Very creamy and smooth, it hasn’t firmed up yet in the freezer, but the flavour is very mild and sweet, just a hint of coconut flavour (used full fat coconut milk), lovely smooth avocado flavour hits the back of the mouth. It tastes very fresh and mild. Would make again and maybe add a hint of cinnamon and/or cayenne to give it a bit of bite.
I halved the recipe, using 1 avocado, coconut milk instead of milk, sweetened pineapple juice instead of the coconut cream, only 1/8 cup of sugar, added the lemon juice, threw in about a quarter cup of shredded coconut (I LOVE coconut!) and blended it. I added a handful of chopped dates once it was done and it turned out delicious! I tried a spoonful of it right afterwards and it was so delicious that it never made it to the freezer! Thanks so much for sharing!
Good lord! This was amazing. My favorite new ice cream I will make again and again. I will try withe the cookies. Yesterday was the first time I ever even tried Avocados. I made a salsa which kinda flopped, but this was heavenly. I even used splenda in place of sugar and it came out fine. I used coconut milk and half and half. so fresh. Due to the fat content I didn’t even have to pull out my Cusinart ice cream maker. It was practically ready fresh out of my Ninja blender. I will try the coconut or nuts with this next time. This would be great for Atkins diet. Not sure about the coconut milk for that one but you could sub with whipped cream. Dr Atkins would approve.
This was delicious! My kids didn’t get into it, but everyone else in the house did!!
After some experimenting I did like the end resulting ice cream. The recipe calls for coconut cream. COCONUT CREAM is not a sweet product and needs much more sugar than is called for in recipe. Perhaps CREAM OF COCONUT should have been listed in the recipe as this would have provided the needed sweetness that I added with more sugar.
delicious!
Needed it dairy free, so replaced milk with Unsweetened Vanilla Almond Milk. This was FABULOUS! You must like coconut, because that is the dominant flavour. But seriously, some of the best stuff i’ve ever tasted. NOTE that it does need a few minutes out of the freezer to soften slightly. And wait for soft, ripe avocados, or I can see this tasting “green”. YUM! Thanks for the recipe.
I don’t often review recipes but this one was truly bad. The whole family took a bite or two, agreed it was inedible. This is my favorite ice cream flavor at a local creamery so I had high hopes for an at-home version. I think it was primarily the coconut cream that made it bad. It was sickeningly sweet and synthetic tasting. I may be brave enough to try it again and use coconut milk instead as it has a more natural taste. Also would use lime juice instead of lemon.
Coming from the ‘I didn’t know we had an ice cream maker when I made this until after I made it’ perspective, so I mashed it into slush every 2-3 hours: SOOOO not worth the extra effort. I felt like I was back in the olden days mashing the ice cream to feed my starving family of 7. Taste-wise: VERY delicious (hence the 5 stars)! I’m sure if I made it in the ice cream maker it would have been wonderful. My mom didn’t care for it. It was like eating a snowball. Next time I’ll put in the ice cream maker 🙂
I haven’t actually made this yet but it sounds wonderful, especially for my lactose-intolerant daughter-in-law. I grew up near Houston, TX in the early 1940’s where avocados were not a staple ingredient in any grocery store but my mom did get them from a fruit peddler. Whenever they were available, she always made us some avocado ice cream, using our farm-raised fresh cream. Yummmm! Can’t wait to try this with coconut!
I’ve made this three times now. The first two times were fantastic. The third time was a bust. It had a strong avocado plant taste. That said, taste your avocado before hand. If it has a strong flavor, it probably won’t be good for this recipe. However, I did find that 1/2 tsp. almond extract had a strong enough flavor to overcome the taste.
Super creamy and tasty — would not have guessed that it started life from avocados.
Yummy! even my kids loved it. I used an entire can of coconut milk and only about 1/2 a cup of milk. If you used all coconut milk this would make a seriously sweet and yummy vegan treat. Great for mexican night dinners!
I love avocados and coconut milk but this tasted terrible. I followed the recipe exactly and the taste of avocado was overpowering.
I really wanted to like this, but… it just didn’t work for me. I think I need more specific directions about the amount of avocado; the flavor was overpowering – and not in a good way.
Ok, so this is the recipe I chose to christen the ice cream maker my boyfriend got me for my birthday. It is strange and wonderful! Strange and wonderful, I tell you! I picked up coconut milk by accident and decided to give it a whirl anyway. I think it solves the issues some had reported of the recipe being too sweet. It tastes like California to me 🙂
This recipe is terrific, simple, and leaves plenty of room for creative imput. My family has enjoyed this recipe immensely. And no cooking! totally perfect for summertime in New Mexico. Thanks!
soo good, i changed it alittle bit 2 avacodos; 1 can (14oz) coconut milk; 1 1/2 cups sugar; 2 3/4 cup heavy cream; half can of crushed pinapple; 2 hand fulls of shredded coconut soooooo goooddd A+++ Pasalamatan mo siya