Name: Avocado and Coconut No-Churn Ice cream recipe by Priti Shetty Naiga at BetterButter
Prep time: 480 min
Cook time: 10 min
Total time: 490 min
Yield: 8
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

ABOUT Avocado and Coconut No-Churn Ice cream RECIPE

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.

Ingredients Serving: 8

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

Instructions

Cut the avocado in half and remove the pit. Scoop the flesh out and put in a blender or food processor.
Add the coconut milk, cream, sugar, lemon juice, sea salt and puree until its completely smooth.
Add desiccated coconut and mix well using the spatula until its fully combined.
Transfer the ice cream mixture into a chilled air tight container and let it freeze for an hour.
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.
Repeat this step again after 2 hours twice. And, let its freeze over night or at least 6 hours.
Serve scoops garnished with toasted coconut.

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