Reviewed: Jan. 4, 2010

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.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Jul. 4, 2009

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 :)

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MagDukes

Cooking Level: Expert

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Reviewed: Jun. 28, 2009

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!

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Lizzy Lou Tattoo

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Reviewed: Jun. 18, 2009

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

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saammmmmmmmiii

Cooking Level: Intermediate

Home Town: Marlton, New Jersey, USA

Living In: Medford, New Jersey, USA

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Reviewed: Apr. 15, 2009

Good - a little sweet for me and I didn't taste as much avocado as I was hoping too, but the texture was awesome and I think I can play with it a little and get the flavor I was expecting. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 12, 2009

This seems so bizarre that it wouldn't work, but it does! It is so good that my sister requested I bring it for Easter dessert. This is definitely a new favorite in our household. Don't be afraid to try it, you just might like it!

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yarngeek

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Reviewed: Apr. 7, 2009

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.

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xien

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Reviewed: Feb. 10, 2009

This concoction was very interesting. I used 1 1/2 avocado and minimized the sugar. I love avocado, but I had a hard time eating this because of the consitancy. This is the most creamy ice cream I've ever had. But I'm used to the thicker texture with the avocado. I think if you love avocado more than coconut, you'll really like this. I just happened to like coconut better. It was definatly worth a try, and I've been wanting to make this. Maybe next time I would put in pineapple concentrate and less avocado. I hope this helps someone.

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luv2eat5

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Oct. 31, 2008

When I made this recipe, it turned out way too sweet, and I felt the coconut overpowered the avocado.

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E

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Reviewed: Oct. 25, 2008

Coconut flavor a bit too strong. Nice texture

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Mary

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Reviewed: Sep. 3, 2008

i love this recipe, super easy and super delicious!

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elsie t

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Reviewed: Aug. 26, 2008

this was great. im going to make it again and add crushed pineapple and one less avocado.

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hgardner

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Reviewed: Jul. 6, 2008

THIS IS PHENOMENAL! However, it is always good to give a volume measurement since avos vary so much in size

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bill

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Reviewed: Jun. 19, 2008

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.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Mar. 29, 2008

Delicious... A wonderfully creamy ice-cream with so many flavours. I'll definately make it again!

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StageStar

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Reviewed: Mar. 9, 2008

I'm not big on either coconut or avacado, but this recipe is FABULOUS. Super easy, makes a good pudding if you don't have time to freeze, IMO. Tastes way better than any ice cream on the shelf; not only that, I don't have to worry about all the additives like syrups and artificial ingredients in store-bought ice cream. Why isn't a flavor like this on the shelves anyways??

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Rachel

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Reviewed: Jul. 10, 2007

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.

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HELLOTROU

Cooking Level: Expert

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Reviewed: May 28, 2007

I used a 13 ounce can of coconut milk and a cup of dairy half and half. The mixture lacked flavor so I added the grated zest and juice of 1 lime, increased lemon juice to 1 T. and 1/2 small can of crushed unsweetened pineapple, 1 tsp.vanilla and a dash of salt. Guest enjoyed the icecream for its pleasing and unusual taste, but all agreed it was too bland.

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Roxanne

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Reviewed: Feb. 18, 2007

This was a wonderfully smooth, fresh tasting ice cream. It would be excellent paired with a sweet or spicy dinner. Perfect pallet refresher!

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SWEET5985

Cooking Level: Intermediate

Home Town: Fort Kent, Maine, USA

Living In: Sanford, Maine, USA

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Reviewed: Nov. 13, 2006

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!

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Coconut-Avocado Ice Cream

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