Avocado and Coconut No-Churn Ice cream

Priti Shetty Naiga
Priti Shetty Naiga|
Last updated on Jan 10th
I love Avocados. I think avocados are one of the perfect fruit for ‘ice cream’ as they are so creamy. I love its beautiful green colour. For those who didn’t know, Avocados are beneficial to health because of it’s excellent source of vitamins, such as E and K and many minerals, like potassium and magnesium. Its a delicious 'No Churn' and 'No Egg' Ice-cream.
  • Prep Time8Hours
  • Cooking Time10Minutes
  • Serves8people

Recipe Ingredients

  • 3 medium Ripe Avocados
  • 1 cup Coconut Milk
  • 1/4 cup Sweetened Desiccated Coconut
  • 2 cup Thick Cream
  • 1/2 cup Sugar
  • 1-2 tbsp Lemon Juice
  • Pinch of Sea Salt

Recipe Preparation

  1. Cut the avocado in half and remove the pit. Scoop the flesh out and put in a blender or food processor.
  2. Add the coconut milk, cream, sugar, lemon juice, sea salt and puree until its completely smooth.
  3. Add desiccated coconut and mix well using the spatula until its fully combined.
  4. Transfer the ice cream mixture into a chilled air tight container and let it freeze for an hour.
  5. After an hour, remove the container from the freezer and stir vigorously with a hand blender or fork. Really beat it up and break up any frozen sections. Return it to the freezer.
  6. Repeat this step again after 2 hours twice. And, let its freeze over night or at least 6 hours.
  7. Serve scoops garnished with toasted coconut.
My Tip: Recipe Courtesy: I came across this amazing recipe from David Lebovitz’s website, http://www.davidlebovitz.com/. And its modified a bit as required.