Coconut-Avocado Ice Cream

Coconut-Avocado Ice Cream

39
THANISLIM 1

"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."
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Ingredients

13 h 10 m servings 294 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. Allow ice cream to soften in refrigerator for 10 minutes before serving.

Footnotes

  • Note
  • 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.

Reviews

39
  1. 47 Ratings

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Most helpful positive review

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 gooodd...

Most helpful critical review

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.

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 gooodd...

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...

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...

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 f...

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. ...

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 i...

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.

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.

Avocado and coconut would sound odd together but it's a great blend, espeically in icecream. My mother and I absolutely loved this recipe.