Avocado ice cream is a creamy, refreshing treat that combines the rich, buttery texture of avocados with the tropical allure of coconut milk. Perfect for warm days or when you just want to surprise your taste buds with something unique and delightful.
Avocados are the stars here, providing a creamy base and subtle flavor. You want them ripe but not overripe; think buttery smooth, not mushy. Coconut milk adds richness and a hint of tropical flavor, balancing the avocado perfectly. Maple syrup or agave nectar sweetens the mix without overpowering the natural flavors. A splash of lime juice brightens everything up, while vanilla extract adds a warm, aromatic note. Finally, a pinch of salt heightens all these flavors, making each bite more complex and satisfying.
This ice cream pairs beautifully with fresh berries or a sprinkle of toasted coconut for added crunch. For a fancier touch, serve it alongside a slice of grilled pineapple, or drizzle a bit of dark chocolate sauce on top for a delightful contrast.
First, grab your ripe avocados. Slice them in half and remove the pits. Use a spoon to scoop the flesh into a blender. This is where the magic begins.
Next, add the can of coconut milk to the blender. The full-fat kind is crucial here — it’s what makes the ice cream rich and creamy. Pour in your choice of sweetener, maple syrup or agave nectar, for that perfect touch of sweetness. Add the lime juice and vanilla extract for a hint of freshness and warmth. Lastly, throw in that pinch of salt to tie all the flavors together.
Blend everything until smooth and creamy. You’re looking for a silky texture with no chunks. If you have an ice cream maker, pour the mixture in and churn according to your machine’s instructions. If not, no worries! Pour it into a shallow dish, pop it in the freezer, and give it a good stir every 30 minutes until it sets.
Once churned or stirred, transfer your ice cream to a lidded container and let it freeze for about four hours or until firm. This waiting part is tough, but oh-so-worth it.
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