Avocado and Coconut No-Churn Ice creamby Priti Shetty NaigaCreated on May 31st

  • Avocado and Coconut No-Churn Ice cream, How to make Avocado and Coconut No-Churn Ice cream
  • Avocado and Coconut No-Churn Ice cream, How to make Avocado and Coconut No-Churn Ice cream
  • Avocado and Coconut No-Churn Ice cream, How to make Avocado and Coconut No-Churn Ice cream
Avocado and Coconut No-Churn Ice creamby Priti Shetty Naiga
  • Prep Time8Hours
  • Cook Time10mins
  • Serves8People

Video for key ingredients

  • How to make Coconut Milk

Avocado and Coconut No-Churn Ice cream

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

Steps

  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.

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