Name: Avocado And Coconut Ice Cream Recipe
Total time: 130 min
Yield: 6
Cuisine: Mexican

How to make Avocado And Coconut Ice Cream Recipe

Pati Jinich

Crawler

Mexican

Non Vegetarian

Coconut milk

Sugar or more to taste

Large ripe avocados halved,  pitted,  meat diced

Freshly squeezed lime juice

Pour the coconut milk in a sauce pan along with the sugar and place over medium heat. Stir, once the sugar dissolves, turn off heat. Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk mixture and lime juice, and puree until completely smooth.

step 1

Process the avocado-coconut puree in you ice cream maker, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you dont have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!

step 2

Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.

step 3

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Avocado And Coconut Ice Cream Recipe

ingredients serve

Ingredients for Avocado And Coconut Ice Cream Recipe