Avocado-Coconut Ice Cream
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
- Halve the avocados and remove the pit. Scoop out the flesh and put it in a blender or the bowl of a food processor.
- Add the coconut milk, heavy cream, sugar, rum, salt, and lime juice, and puree until completely smooth. Chill the mixture thoroughly.
- Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Serve scoops garnished with toasted coconut.