Avocado-Coconut Ice Cream
Makes about 1 quart (1L)
Adapted from Absolutely Avocados by Gaby Dalkin For those avoiding dairy, use additional coconut milk in place of the heavy cream.
2 ripe Hass avocados (1-pound, 450g)
1 can coconut milk (14 ounces, 400g)
1/2 cup (125ml) heavy cream
1/2 cup (100g) sugar
1/2 – 1 teaspoon rum
pinch of salt
a squeeze of fresh lime juice
Toasted coconut, for garnish
1. Halve the avocados and remove the pit. Scoop out the flesh and put it in a blender or the bowl of a food processor.
2. Add the coconut milk, heavy cream, sugar, rum, salt, and lime juice, and puree until completely smooth. Chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Serve scoops garnished with toasted coconut.