This Avocado Coconut Ice Cream recipe is an extra-creamy tropical delight. With only six ingredients the ice cream base goes together in minutes. Enjoy it as is or add your favorite toppings.
California Avocado Coconut Ice Cream
Total Time: 35 min
Prep Time: |
Vitamin A 132 mcg; Vitamin C 11 mg; Calcium 52 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 116 mcg; Omega 3 Fatty Acid 0.19 g
% Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 4%; Iron 20 %; Vitamin D 0%
Ingredients1/2 cup sugar 1 pinch salt 2 ripe, Fresh California Avocados, seeded, peeled and quartered 1 (13.5 oz) can coconut milk 1/2 cup heavy cream 1/2 tsp. lemon juice
- In a blender or food processor combine all ingredients. Use smoothie, purée or frappe setting if available and blend for 2 minutes. If necessary, stop blender and carefully stir ingredients, then blend again until smooth.
- Follow the manufacturer directions on your ice cream maker to churn the ice cream, including time to chill the blended ingredients if necessary.
- For soft serve ice cream serve immediately after serving. For firmer ice cream spoon the ice cream into a freezer safe container with a lid and freeze for 2 hours.
Serving Suggestion: Garnish with toasted coconut flakes or jimmies if desired. And if you really want to treat yourself, add some caramel or fudge topping!
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados