Recipe by THANISLIM
"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, appetizing color, and it has the nice aroma of coconut. Simply irresistible. Definitely something different to impress your guests."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
2 (1/2 pound)
avocados, peeled and pitted
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
Um...my mom and I did not care for this at all. You can really taste the avocado...not good. It looks really pretty, but does not taste as good as I had hoped.
I love this. The avocado gives the ice cream a gorgeous pale green color and almost a "green" flavor as well—it tastes really fresh, not overpowering & vegetal. We used sweet coconut cream, like you'd use for mixed drinks. As a friend said, "This would be wonderful served with light lemon butter cookies."
Mmmm...this was quite tasty. I kept waiting for a strange avocado taste after my first few bites, but it never came. It has a very fresh taste. It seems like an unusual combination, but it works perfectly together.
I used two ripe avocado's, a can each of good quality coconut milk and coconut cream about 1/2 cup of dark brown sugar and a 1/4 cup of cocoa. It is delicious and makes a very nutritious snack for my grandson who is allergic to milk and eggs. Thanks so much for the idea!
This was a very tasty recipe, and a nice change of pace in our dessert routine. It does taste very good with lemon biscuit cookies, and I think it would also be good with a banana cookie, too.
The only change I would consider making next time would be to cut back on the white sugar just a bit (maybe 1/3 cup instead of 1/2)... I think the sweetness of the coconut cream would still carry the flavor.
Thank you for submitting this recipe.
We used half & half instead of milk, added a teaspoon of vanilla and shredded coconut. This ice cream is so refreshing and creamy. Probably the creamiest ice cream I have ever had. The color is a very pretty pale green. Outstanding recipe!!! Thank you for sharing it.
its comes out beautiful and creamy. The only problem is that it needs to be eaten immediately because when it is frozen it is very hard to scoop and over time it goes a bit sour tasting.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut-Avocado Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 137
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Just in time for summer! See how to make quick, simple strawberry ice cream.
A fruity, dairy-free frozen treat with coconut milk instead of cream.
See how to make green tea mochi-wrapped vanilla ice cream.