Reviewed: Apr. 6, 2012

delicious!

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Reviewer:

Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

Reviewed: Nov. 11, 2011

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.

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Reviewer:

Krista

Reviewed: Sep. 16, 2011

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.

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Reviewer:

SHEIN

Reviewed: Apr. 28, 2011

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 :)

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Reviewer:

Krystle

Cooking Level: Beginning

Living In: Fairfield, California, USA

Reviewed: Apr. 17, 2011

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!

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Reviewer:

Texas Rose

Reviewed: Oct. 1, 2010

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.

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Reviewer:

Heidi

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: May 16, 2010

Super creamy and tasty -- would not have guessed that it started life from avocados.

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Reviewer:

DULCINEA54935

Cooking Level: Expert

Home Town: Neillsville, Wisconsin, USA

Living In: Sparta, Wisconsin, USA

Reviewed: May 15, 2010

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!

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Reviewer:

BRIDY

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Mar. 8, 2010

I love avocados and coconut milk but this tasted terrible. I followed the recipe exactly and the taste of avocado was overpowering.

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Reviewer:

StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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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