Are you an avocado lover? I sure am. Ever since I saw this avocado coconut ice-cream post at David Lebovitz’s blog, I know I gotta make it. Making ice-cream is an easy task and so is this ice-cream. I use store-bought santan (coconut milk) for this recipe. I think I will go for fresh santan next time when I make this ice-cream again because fresh santan is more aromatic and also because they are easily available in Malaysia.
Yummy avocado coconut ice-cream.
Let’s make ice-cream!
First mistake I made was using not fully ripe avocados. If the avocados are fully ripe, the flavor will be more deep.
Cut the avocado in half and remove the seed. If you’re new to handling avocado, do read this buying, choosing and cutting avocado guide.
Scoop out the avocado flesh with a spoon and put in blender. Then, add heavy cream, coconut milk, sugar, salt and lime juice into the blender. Puree the mixture until smooth and chill in the fridge until cooled. Once chilled, pour the mixture into your ice-cream machine and churn it to the consistency you like. That’s it.
For me, the sweetness is just right.
This ice-cream is creamy, thick and aromatic. Thick because I guess I used thick coconut milk.
Avocado Coconut Ice-cream
Adapted from David Lebovitz
About 1 litre
450g ripe Haas avocados (about 3 avocados) – mine only weighted 390g
400g coconut milk (santan)
125ml heavy cream
1/2 – 1 teaspoon rum (optional)
pinch of salt
a squeeze of 1 fresh lime juice
1. Scoop out all the avocado flesh and put in a blender.
2. Add coconut milk, heavy cream, sugar, salt, and lime juice. Rum is optional. Puree until smooth and chill the mixture.
3. Once chilled, churn the mixture in your ice cream maker. Usually about 30 minutes.